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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Detalles Bibliográficos

Principais autores:	Yufan Sun, Mingming Zhong, Muhammad Safiullah Virk, Qin Liu, Qiufang Liang, Haile Ma, Xiaofeng Ren
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2025-11-01
Series:	Foods
Assuntos:	oleosome-associated proteins protein extraction protein modification structure functional properties
Acceso en liña:	https://www.mdpi.com/2304-8158/14/22/3849
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