Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid.

已完结 10 由蟹黄发布于 2024/8/8 15:13:00

DOI:10.3390/foods13132054
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.3390/foods13132054

MDPI

Abstract：The aim of this study was to prepare and characterize stable non-covalent ternary complexes based on pea protein (PP, 0.5%), hyaluronic acid (HA, 0.125%), and chlorogenic acid (CA, 0~0.03%).

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