Rice bran protein fibril and chitin nanofiber complexes as a new material for fat substitution and saltiness enhancement

作者：Yao Feng, Yu Zhang, Kai Huang, Sen Li, Hongwei Cao, Pu Zhang, Man Wang, Zhenliang Sun, Xiao Guan · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143804 · 被引用次数：8 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Protein Hydrolysis and Bioactive Peptides