The chemical rheological properties of pea protein dough and the storage stability of pea steamed bread were improved and the beany flavor was reduced by cooperative fermentation
Year: 2025
Type: article
Language: en
Topic: Food composition and properties
Authors and affiliations:
raw_author_name: Mengfan Ren
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology  Tianjin China
State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology Tianjin China
raw_author_name: Yashi Li
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology  Tianjin China
State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology Tianjin China
raw_author_name: Yuting Sun
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology  Tianjin China
State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology Tianjin China
raw_author_name: Jinjin Yin
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology  Tianjin China
State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology Tianjin China
raw_author_name: Yan Jin
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology  Tianjin China
State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology Tianjin China
raw_author_name: Chao Li
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology  Tianjin China
Tianjin Food Group Co., Ltd  Tianjin China
Tianjin Food Group Co., Ltd, Tianjin, China
State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology Tianjin China
raw_author_name: Guohua Zhang
raw_affiliation_strings: School of Life Sciences, Shanxi University  Taiyuan China
School of Life Sciences, Shanxi University, Taiyuan, China
raw_author_name: Tao Wu
raw_affiliation_strings: State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology  Tianjin China
State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science &amp; Technology Tianjin China