Libo Liu

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: In this article , the effects of non-covalent interaction of pea protein isolate (PPI) with epigallocatechin-3-gallate (EGCG), chlorogenic acid (CA) and resveratrol (RES) on the structural and functional properties of proteins were analyzed using fourier transform infrared spectroscopy.

TL;DR: In this paper, noncovalent interactions of C3G with WPI and β-LG and antioxidant properties of their complexes were investigated, and the binding constant and number of binding sites were determined, and hydrophobic interactions played the major role.

TL;DR: The present findings suggested that L. plantarum KLDS1.0318 could be of significant advantage to mitigate the harmful effects of CTX and improve the intestinal health in mice.