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Structural modifications of plant proteins through fermentation: unlocking their functional and sensory potential in food applications

Angeleigh Rose T. Cirunay; Catherine Barry-Ryan; Olivia McAuliffe
Critical Reviews in Food Science and Nutrition · Vol. 66, Issue 10 · pp. 2004-2028 · 2026
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Bibliographic Information

JournalCritical Reviews in Food Science and Nutrition
PublisherTaylor & Francis
Publication Date2026-04-09
Publication Year2026
Volume66
Issue10
Pages2004-2028
Document TypeJournal Article
Print ISSN1040-8398
eISSN1549-7852
DOI10.1080/10408398.2025.2560680

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NARA Access Coverage2009-09-29~Current
Journal Homepagehttps://www.tandfonline.com/journals/bfsn20
Publisher PageOpen Publisher Page
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