Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies

Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies

Along with the future food market developing world widely, the personalized nutrition and rational function food design are found to be urgently attracted. Oil in a water (O/W) emulsion system has an excellent ability to maintain nutraceuticals and thus plays a promising role in producing future fun...

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Bibliographic Details
Main Authors:	Haozhen Zhang, Xue Zhao, Xing Chen, Xinglian Xu
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-10-01
Series:	Frontiers in Nutrition
Subjects:	interfacial properties protein emulsifier oil in water emulsion physical strategies chemical strategies
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.1043809/full

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