PI
Proteins in Food Systems
This cluster of papers focuses on the formation, stability, properties, and applications of nanoemulsions in food, particularly their interaction with proteins, hydrocolloids, and nanoparticles. It also explores the impact of nanoemulsions on digestion, lipid oxidation, and the potential use of biopolymer gels for nutraceutical delivery.
59,963
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1,633,934
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- David Julian McClements (1,171)
- Harjinder Singh (378)
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- Seid Mahdi Jafari (275)
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- Proteins in Food Systems (148,963)
- Microencapsulation and Drying Processes (22,529)
- Food composition and properties (22,180)
- Polysaccharides Composition and Applications (21,528)
- Protein Hydrolysis and Bioactive Peptides (19,878)