Phased characterization of soy protein gel modified by lactobacillus plantarum JYLP-326 in cooperation with acidic tremella fuciformis fruiting body polysaccharide: Focus on structural network, interaction and gel properties.

Tremella fuciformis

Immune supportGut & microbiomeSkin & hydration

SpeciesSnow Fungus, Silver Ear

JournalFood chemistry

Year2025

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Tremella fuciformis in Food chemistry in 2025. MycoData maps the paper to immune support, gut & microbiome, skin & hydration based on its title, species context, article metadata, and study classification.

Citation

Peng X, Liu Y, Chi Q, Li J, Dai S, Tong X, et al. (2025). Phased characterization of soy protein gel modified by lactobacillus plantarum JYLP-326 in cooperation with acidic tremella fuciformis fruiting body polysaccharide: Focus on structural network, interaction and gel properties. Food chemistry https://doi.org/10.1016/j.foodchem.2025.142950 PMID: 39842204

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