Nanofibrils of food‐grade proteins: Formation mechanism, delivery systems, and application evaluation
Author:
Affiliation:
1. College of Food Science Northeast Agricultural University Harbin China
2. Department of Food Science University of Massachusetts Amherst Massachusetts USA
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13028
Reference141 articles.
1. Understanding amyloid aggregation by statistical analysis of atomic force microscopy images
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5. Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation
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