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The influence of γ-aminobutyric acid production and fat content on the gel properties, protein conformation, and nutritional characteristics of fermented milk: Achieved through interactions with milk proteins

Kangyong Zhang; Yang Cheng; Yuning Yang; Yuxing Li; Bailiang Li; Fei Liu
Food Chemistry · Vol. 474 · pp. 143221 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-05-01
Publication Year2025
Volume474
Pages143221
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.143221
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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