Comparison of plant and microbial protein particles fabricated by heat-induced aggregation or enzymatic cross-linking: structure, physicochemical properties, and stability

Food Chemistry 2026 Open access

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Authors: Xinyu Zhang, Xiaojie Ma, Tianlong Xiao, Shishuai Cui, Hui Hu, David Julian McClements, Qiang Wang, Aimin Shi

DOI: 10.1016/j.foodchem.2026.150480

Cited by: 0

References: 33

Fields of Study & Subjects

Enzyme Production and Characterization Proteins in Food Systems Phytase and its Applications

References 33