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Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of

Xinyu Zhang1, Zhe Liu1, Xiaojie Ma1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.

Food Chemistry
|October 10, 2024
PubMed

Keywords:
Correlation analysisFoaming propertiesPhysicochemical propertiesPlant and microbial proteinsStructural composition

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