Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new produ...

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Detalles Bibliográficos
Autores principales: Paramita, Vilia Darma, Panyoyai, Naksit, Kasapis, Stefan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7178117/
https://www.ncbi.nlm.nih.gov/pubmed/32268602
http://dx.doi.org/10.3390/ijms21072550

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7178117/
https://www.ncbi.nlm.nih.gov/pubmed/32268602
http://dx.doi.org/10.3390/ijms21072550

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