Complexation Strategies for Enhancing Water-Soluble Protein Stability and Functionality: A Comprehensive Review
Water-soluble proteins, as ideal ingredients in food systems, have attracted much attention. However, their applications in the food industry are still limited by inherent shortcomings in stability and functionalities. Complexation with ligands is an effective strategy to overcome these limitations....
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/13/2359 |
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