Time-Resolved Regulation of Soymilk Matrices by Seed Germination: Linking Gastrointestinal Fate to Controlled Enhancement and Overprocessing-Induced Loss
Year: 2025
Type: article
Language: en
Topic: Protein Hydrolysis and Bioactive Peptides
Authors and affiliations:
raw_author_name: Yaqiong Wang
raw_affiliation_strings: College of Food Science and Technology, Nanjing Agricultural University
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
raw_author_name: Shufang Wang
raw_affiliation_strings: College of Food Science and Technology, Nanjing Agricultural University
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
raw_author_name: Shijie Fang
raw_affiliation_strings: College of Food Science and Technology, Nanjing Agricultural University
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
raw_author_name: Yi Wang
raw_affiliation_strings: College of Food Science and Technology, Nanjing Agricultural University
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
raw_author_name: Xin Rui
raw_affiliation_strings: College of Food Science and Technology, Nanjing Agricultural University
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
raw_author_name: Pei Wang
raw_affiliation_strings: College of Food Science and Technology, Nanjing Agricultural University
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
raw_author_name: Chong Xie
raw_affiliation_strings: College of Food Science and Technology, Nanjing Agricultural University
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
raw_author_name: Runqiang Yang
raw_affiliation_strings: College of Food Science and Technology, Nanjing Agricultural University
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center
Sanya Institute of Nanjing Agricultural University, Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China