Preparation, structural characterization, and functional properties of a tilapia-soybean dual proteins: Effects of different complexation modes
The limited functional properties of tilapia protein isolate (TPI), such as low solubility, emulsification, and foaming, restrict its use in the food industry. However, combining it with hydrophilic proteins can improve these properties. Different assembly methods may affect the structure and functi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000772 |
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