Mechanism of gel network structure softening in soymilk fermentation of composite enzymolysis based on microscopic structural analysis

Puntos clave

• Gel network structure softening occurs during soymilk fermentation, enhancing texture.
• Microscopic analysis reveals key changes in the gel network during the enzymolysis process.
• Observational analysis focused on the structural changes linked to the fermentation process.
• The findings support the potential for improved product quality through enzymolysis in fermentation.