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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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Principais autores: Yufan Sun, Mingming Zhong, Muhammad Safiullah Virk, Qin Liu, Qiufang Liang, Haile Ma, Xiaofeng Ren
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-11-01
Serier:Foods
Fag:
oleosome-associated proteins
protein extraction
protein modification
structure
functional properties
Online adgang:https://www.mdpi.com/2304-8158/14/22/3849
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