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Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies
Along with the future food market developing world widely, the personalized nutrition and rational function food design are found to be urgently attracted. Oil in a water (O/W) emulsion system has an excellent ability to maintain nutraceuticals and thus plays a promising role in producing future fun...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9643836/ https://www.ncbi.nlm.nih.gov/pubmed/36386920 http://dx.doi.org/10.3389/fnut.2022.1043809 |