Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues

Raisa Rudge, Reed A. Nicholson, Colleen Cottrell, Janet Collins, Louwrens C. Hoffman, Jason R. Stokes and Heather E. Smyth

Food Funct., 2025, 16, 2637
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Flavor profiles and microbial mechanisms of suansun: A comparative study of homemade and commercial production

Qiao Qian, Zheng-Pei Chen, Ke Li, Sha-Sha Fang, Zhen-Ming Lu, Hong-Yu Xu and Zheng-Hong Xu

International Journal of Food Microbiology, 2026, 449, 111617
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Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties

Qiwei Du, Hang Li, Maolin Tu, Zhen Wu, Tao Zhang, Jianhua Liu, Yuting Ding, Xiaoqun Zeng and Daodong Pan

Colloids and Surfaces B: Biointerfaces, 2024, 238, 113929
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Effect of Fermentation with Different Lactobacilli on the Organoleptic Properties of Pea Protein Isolate

I. V. Kravchenko, V. A. Furalyov, E. S. Pshennikova, A. N. Fedorov and V. O. Popov

Appl Biochem Microbiol, 2025, 61, 348
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Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation

Mehrsa Emkani, Sylvie Moundanga, Bonastre Oliete and Rémi Saurel

Front. Nutr., 2023, 10
DOI: 10.3389/fnut.2023.1284413

Effects of Lactobacillus acidophilus GIM1.208 on antioxidant and hypoglycemic activities, flavor and glycosides of Rosa roxburghii Tratt

Binbin Li, Dandan Yuan, Shengguo Song, Mingwei Yang, Guilan Jiang, Yuting Song and Zhuhong Ding

Food Bioscience, 2023, 55, 102948
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Characterization of the volatile organic compounds and sensory properties of fermented soymilks as affected by carbohydrates and starter cultures

Gaiwen Yu, Yufei Hua, Caimeng Zhang, Xingfei Li, Xiangzhen Kong and Yeming Chen

LWT, 2024, 202, 116264
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Physicochemical properties and volatile components of pea flour fermented by Lactobacillus rhamnosus L08

Mengqi Pei, Zifu Zhao, Song Chen, E.I. Reshetnik, S.L. Gribanova, Chun Li, Guofang Zhang, Libo Liu and Lin Zhao

Food Bioscience, 2022, 46, 101590
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pH-shifting-assisted lactic acid bacteria fermentation of wheat gluten: An innovative strategy to enhance solubility, functionality, and safety

Wenhui Fu, Xuemeng Ji, Dongze Qin, Wentao Gu, Haoxin Cui, Ruican Wang, Huan Lv and Shuo Wang

LWT, 2026, 242, 119115
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Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis

Zhiqiang Liang, Ming Yi, Jinwei Sun, Tong Zhang, Rong Wen, Chun Li, Ekaterina Ivanovna Reshetnik, Svetlana Leonidovna Gribanova, Libo Liu and Guofang Zhang

LWT, 2022, 163, 113565
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Chestnut protein as functional ingredients in gluten-free products: Evaluation of nutritional properties in native and fermented forms

Wenhui Fu, Dongze Qin, Haoxin Cui, Sihao Wu, Ruican Wang, Yaxiong Song, Qiang Xie, Xuemeng Ji, Huan Rao and Shuo Wang

Food Bioscience, 2024, 62, 105316
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Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review

Estelle Fischer, Nathalie Cayot and Rémy Cachon

J. Agric. Food Chem., 2022, 70, 4493
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Lactobacillus plantarum ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls

Hanxue Xu, Jinwei Sun, Zifu Zhao, Xinkai Ma, Chun Li, Libo Liu and Guofang Zhang

Int J of Food Sci Tech, 2022, 57, 4518
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Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis

Yuqi Xue, Jie Chen, Lei Wang, Yuwen Wang and Fei Xu

J Sci Food Agric, 2024, 104, 7238
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Microbial Characteristics and Functions in Coffee Fermentation: A Review

Xiaojing Shen, Qi Wang, Hongsheng Wang, Guoqing Fang, Ying Li, Jilai Zhang and Kunyi Liu

Fermentation, 2024, 11, 5
DOI: 10.3390/fermentation11010005

Evaluating the potential effect of microalgae on soymilk vegan kefir in terms of physical, chemical, microbiological properties

Nalan Tavşanlı, Sümeyye Yıldız, Mahmut Çalışkan and Sevcan Aydin

Algal Research, 2024, 82, 103630
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Lactobacillus fermented chickpeas: Improving dough process quality and biscuit nutritional value

Yunfei Dai, Yitong Liu, Song Zhu, Yue Li and Dejian Huang

Food Bioscience, 2024, 62, 105404
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Fermentation by lactic acid bacteria during pea protein isolation reduces undesirable flavors and changes techno-functional properties

Aleksei Kaleda, Navratan Sharma, Kadi Jakobson, Irina Stulova and Sirli Rosenvald

Food Chemistry, 2025, 492, 145380
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Effects of Alkali Stress on the Growth and Menaquinone-7 Metabolism of Bacillus subtilis natto

Xiaoqian Chen, Chao Shang, Huimin Zhang, Cuicui Sun, Guofang Zhang, Libo Liu, Chun Li, Aili Li and Peng Du

Front. Microbiol., 2022, 13
DOI: 10.3389/fmicb.2022.899802

Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies

Longbei Xiang, Bo Jiang, Youling L. Xiong, Leon Zhou, Fang Zhong, Ran Zhang, Assam Bin Tahir and Ziqun Xiao

Food Bioscience, 2023, 56, 103166
DOI: 10.1016/j.fbio.2023.103166

Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing

Christian Trindler, Katrin Annika Kopf-Bolanz and Christoph Denkel

Food Chemistry, 2022, 376, 131892
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Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea

Markus Nikinmaa, Stefano Renzetti, Riikka Juvonen, Natalia Rosa-Sibakov, Martijn Noort and Emilia Nordlund

Foods, 2022, 11, 3049
DOI: 10.3390/foods11193049

Enhanced fermentation with Lactiplantibacillus plantarum improved coffee flavor by changing microbial communities and organic compounds of Coffea arabica

Xiaojing Shen, Qi Wang, Tingting Zheng, Xingyu Li, Jia Zheng, Zhiheng Yin, Kunyi Liu, Jilai Zhang and Wenjuan Yuan

LWT, 2025, 215, 117298
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RETRACTED: A review on sustainable non-thermal approaches for pea protein: Pre-treatment, extraction, modification, and applications

Nikhil Dnyaneshwar Patil, Ankur Kumar, Aarti Bains, Mohammad Fareed, Sanju Bala Dhull, Rupak Nagraik and Prince Chawla

Food Chemistry: X, 2025, 29, 102608
DOI: 10.1016/j.fochx.2025.102608

Fermentation of mung bean milk by Lactococcus lactis: Focus on the physicochemical properties, antioxidant capacities and sensory evaluation

Zhiqiang Liang, Jinwei Sun, Sen Yang, Rong Wen, Libo Liu, Peng Du, Chun Li and Guofang Zhang

Food Bioscience, 2022, 48, 101798
DOI: 10.1016/j.fbio.2022.101798

Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates

Chenchen Cao, Geoffrey I. N. Waterhouse, Weizheng Sun, Mouming Zhao, Dongxiao Sun-Waterhouse and Guowan Su

Foods, 2023, 12, 4513
DOI: 10.3390/foods12244513

Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications

Nancy D. Asen, Rotimi E. Aluko, Alex Martynenko, Alphonsus Utioh and Pankaj Bhowmik

Foods, 2023, 12, 3978
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Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour

Armaghan Amanipour, Yasaman Samaei, Olof Böök, Yvonne Granfeldt and Claudia E. Lazarte

Front. Nutr., 2024, 11
DOI: 10.3389/fnut.2024.1478399

Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages

Li Jiang, Yingchun Mu, Wei Su, Haiyong Tian, Mouming Zhao, Guowan Su and Chi Zhao

Food Chemistry, 2023, 403, 134431
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Effects of Lacticaseibacillus casei LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice

Shaodan Peng, Lian Yang, Wei Zhou, Yuan Yuan, Liangkun Liao, Xiaobing Huang, Chenghui Zhang, Xiao Gong and Jihua Li

Foods, 2025, 14, 3474
DOI: 10.3390/foods14203474

Angiotensin converting enzyme inhibitory activity and physicochemical properties of Tartary buckwheat fermented by amylolytic lactic acid bacteria

Jing Sun, Feng Shi and Yongfu Li

Food Bioscience, 2025, 68, 106467
DOI: 10.1016/j.fbio.2025.106467

Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification

Mariaelena Di Biase, Giusy Rita Caponio, Valentina Cifarelli, Stella Lisa Lonigro, Mara Pulpito, Claudia Grandolfo, Graziana Difonzo, Sonia Calligaris, Stella Plazzotta, Grazia Tamma and Francesca Valerio

Applied Food Research, 2025, 5, 101515
DOI: 10.1016/j.afres.2025.101515

Ultrasound-assisted fermentation on aroma and umami enhancement of soybean protein hydrolysates: Machine learning-enhanced flavoromics and molecular insights

Chenchen Cao, Weizheng Sun, Jianping Wu, Mouming Zhao and Guowan Su

Innovative Food Science & Emerging Technologies, 2025, 105, 104215
DOI: 10.1016/j.ifset.2025.104215

Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80

Ronghao Sun, Bochun Yang, Conghao Yang, Yan Jin, Wenjie Sui, Guohua Zhang and Tao Wu

Foods, 2024, 13, 2099
DOI: 10.3390/foods13132099

Effects of fermentation by lactic acid bacteria with flocculating activity on the structure and physicochemical properties of pea starch

Zhenjie Zheng, Jiao Liu, Huixin Yang, Yunhe Xu and Lili Zhang

Food Research International, 2025, 212, 116440
DOI: 10.1016/j.foodres.2025.116440

Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science

Dongwei Wang, Yani Deng, Xiao Chen, Kai Wang, Lei Zhao, Zichen Wang, Xuwei Liu and Zhuoyan Hu

Current Research in Food Science, 2023, 6, 100481
DOI: 10.1016/j.crfs.2023.100481

Impact of Solid-State Fermentation with Aspergillus niger on the Chemical Composition of Yellow Pea (Pisum sativum L.) Flour and Its Application for Obtaining Protein Products

María A. Guraya, Cecilia Accoroni, María A. Espósito, Pablo A. Torresi, María A. Reinheimer and Ezequiel Godoy

ACS Food Sci. Technol., 2025, 5, 2763
DOI: 10.1021/acsfoodscitech.5c00237