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Ye-Wen Xu

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Open access Sep 2026

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage

The increasing demand for sustainable food systems, high-value resource utilization, and dietary diversification has promoted the development of plant-based beverages. This study aimed to develop a white kidney bean-based beverage (WKBB) through lactic acid bacteria fermentation and investigate the effects of different...

Ye-Wen Xu, Li-Ping Sun, Ying Gu et al. · 0 citations

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