Recent advances in plant protein microgels encapsulated with bioactive compounds

Protein microgels and other novel food structuring methods have garnered attention to increase plant protein functionality. Microgels, small particles (0.5–5 μm) that trap a lot of solvent, are made of a three-dimensional network of cross-linked biopolymer molecules. Protein microgels exhibit struct...

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Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Srutee Rout, Sena Bakir, Sonali Khanal, Gurjeet Kaur, Zakir Showkat Khan, Thameed Aijaz, Jyoti Sharma, Mohmad Sayeed Bhat, Farhana Mehraj, Ghazaleh Sadeghi Vahid, Dinesh Kumar, Prem Prakash Srivastav
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Elsevier 2025-12-01
Σειρά:	Food Hydrocolloids for Health
Θέματα:	Bioactive substances Biopolymer microgels Encapsulation Functional food Plant protein
Διαθέσιμο Online:	http://www.sciencedirect.com/science/article/pii/S2667025925000445
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