Open access
Sep 2026
Chemical drivers of bioactivity in fermented whey and pea proteins assessed by proteomics.
Lactic acid fermentation is a promising strategy to valorize dairy by-products and plant proteins by modifying composition and enhancing functionality; however, links between microbial metabolism, chemical profiles, and bioactivity remain poorly understood. In this study, whey, pea, and their mixture were used as model...
Anna Rossi, N. Innocente, Niccolò Renoldi et al.
· Food Chemistry · 0 citations