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Extraction Techniques and Modification Methods for Regulating the Structural and Functional Properties of Oleosome-Associated Proteins: A Review

In recent years, oleosome-associated proteins (OPs) have gained increasing attention in the food and nutrition sectors due to their balanced amino acid composition and excellent functional properties. However, their low extraction yield, high hydrophobicity, and poor solubility hinder broader applic...

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Uloženo v:
Hlavní autoři: Yufan Sun, Mingming Zhong, Muhammad Safiullah Virk, Qin Liu, Qiufang Liang, Haile Ma, Xiaofeng Ren
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2025-11-01
Edice:Foods
Témata:
oleosome-associated proteins
protein extraction
protein modification
structure
functional properties
On-line přístup:https://www.mdpi.com/2304-8158/14/22/3849
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