Research progress of protein fibrils: A review of formation mechanism, characterization and applications in the food field

作者：Yixin Zhang, Xiaohui Lv, Adil M. Abker, Deog‐Hwan Oh, Jihan M. Kassem, Mohamed Salama, Xing Fu · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110199 · 被引用次数：69 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Food composition and properties