Novel Colloidal Food Ingredients: Protein Complexes and Conjugates.
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DOI: 10.1146/annurev-food-060721-023522
Abstract: Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good… read more here.
Keywords: protein complexes; food; colloidal food; novel colloidal ... See more keywords