Effect of Lactobacillus Pentosus Fermentation on Molecular Structure and Gel Quality of Peanut Protein

Wenjun Li, Yexia Guan, Shumin Chen, Xiaoxuan Du, Beibei Yan, Zixu Wang, Runze Ma, Yunxin Zhang, Huang,Deyuan Li,Wei Li

JOURNAL OF FUTURE FOODS（2025）

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Key words

Lactobacillus pentosus,Peanut protein,Molecular structure,Rheological properties,Gel properties

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