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Foods. 2020 May 25;9(5):682. doi: 10.3390/foods9050682.
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Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins.使用扁豆蛋白稳定的水包油乳液的热敏感性和矿物质敏感性
Foods. 2020 Apr 8;9(4):453. doi: 10.3390/foods9040453.
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Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea.燕麦、小扁豆和豌豆新型植物饮品的氨基酸组成
Foods. 2020 Apr 3;9(4):429. doi: 10.3390/foods9040429.
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Wild Group Strains: Potentiality to Ferment Plant Derived Juices.野生菌群菌株：发酵植物源汁液的潜力。
Foods. 2020 Mar 9;9(3):314. doi: 10.3390/foods9030314.
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Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance.采用干法分级和等电沉淀法生产的蚕豆蛋白成分比较：技术功能、营养及环境性能
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Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages.创新食品加工技术对非乳类植物基饮料理化性质、营养特性及品质的影响
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Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake.基于亚麻籽饼粕的非乳类开菲尔样发酵饮料的研制、表征及生物活性
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牛奶替代品和非乳制品发酵产品：趋势与挑战。

Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges.

作者信息

Pontonio Erica, Rizzello Carlo Giuseppe

机构信息

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Giovanni Amendola 165/A, 70126 Bari, Italy.

Department of Environmental Biology, "Sapienza" University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy.

出版信息

Foods. 2021 Jan 21;10(2):222. doi: 10.3390/foods10020222.

DOI:10.3390/foods10020222
PMID:33494460
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7911977/
Abstract

The growing prevalence of allergenicity towards cow's milk, lactose intolerance [...].

摘要

对牛奶过敏、乳糖不耐受的患病率不断上升[……]