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Structure-functionality relationship and modification strategies of oat protein: Challenges and opportunities

Runnan Li1, Alma D True1, Lei Sha2

  • 1Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, USA.

Comprehensive Reviews in Food Science and Food Safety
|January 19, 2025
PubMed
Abstract

Keywords:
amino acid compositionfood industry applicationsglobulinprotein functionalitystructural modification

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