Chun Li

TL;DR: Results showed that free sulfhydryl groups and surface hydrophobicity significantly decreased in WPI after binding with phenolic compounds, and the presence of three polyphenols induced enhanced solubility, foaming and emulsifying capacities of WPI.

TL;DR: This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce and concludes that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermentation products.

TL;DR: In this article, the authors investigated the implications of ultrasonic treatment on the conformational and functional properties of whey protein isolate (WPI) and found that ultrasonication did not change the molecular weight of WPI.

TL;DR: Novel insights are provided that can be used to reduce the number of UC patients by employing a method utilizing tryptophan-catabolizing Lactobacillus strains.

TL;DR: It was concluded that the improved cryotolerance observed during freeze-drying would be associated with an increase in cycC19:0 content and cycSFA:0/SFA ratio and vice versa.