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Asli Can Karaca1, Chen Tan2, Elham Assadpour3

  • 1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey.

概括

植物蛋白 (PLP) 和多 (PP) 的相互作用增强了乳化特性. 这些复合物创造了创新的食品成分,并稳定了各种乳液系统,以提供生物活性化合物.