Research Progress on Modified Processing and Hot Application Areas of Plant Proteins
Compared to animal proteins, plant proteins are characterized by low-carbon and environmentally friendly production, abundant resources and high nutritional value. However, their low solubility, emulsification and film-forming properties limit their application in food products. This paper briefly i...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250213?st=article_issue |
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