Yan-Yan Zhang

Novel two-step fungal and lactic acid bacteria fermentation as an innovative strategy for soy okara valorization: improvement of sensory properties and bioactive functionality

Soy okara is a dietary fiber-rich side stream residue from tofu production, but its limited digestibility and sensory properties restrict its application in food systems. This study investigates a novel two-step fermentation strategy combining solid-state fermentation with Cyclocybe aegerita and subsequent submerged fe...