Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities
Recently, food companies from various European countries have observed increased interest in high-protein food and other products with specific functional properties. This review article intends to present proteins as an increasingly popular ingredient in various food products that frequently draw c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
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| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/13/15/2506 |