Proposing moderate unfolding of interfacial proteins to enhance the techno-functional features of complex microgel particles formed by whey protein-chitooligosaccharide conjugation

作者：Hongmei Yu, Yuanrong Zheng, Kangshuai Lou, Changyu Zhou, Jinxuan Cao, Lihui Du, Yangying Sun, Jun He, Daodong Pan, Zhendong Cai, Qiang Xia · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110329 · 被引用次数：19 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Polysaccharides Composition and Applications