Conjugation of flaxseed protein and plant polysaccharides: Process optimization, structural characterization and technical-function evaluation

作者：Ziqin Ye, Shengrui Gan, Jinying Wang, Furong Yang, Guoxin Dong · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111371 · 被引用次数：17 · 研究领域：Proteins in Food Systems、Food composition and properties、Protein Hydrolysis and Bioactive Peptides