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动物基蛋白质-多糖复合水凝胶的相互作用诱导表征：综述

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Food Reviews International Pub Date : 2024-06-20 DOI:10.1080/87559129.2024.2366857
Zahra Kazemi-Taskooh, Mehdi Varidi
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引用次数: 0

摘要

蛋白质和多糖之间的分子相互作用在二元水凝胶的特性中发挥着重要作用。二元水凝胶的特征主要体现在以下几个方面：分子结构、分子结构和分子结构之间的相互作用、分子结构和分子结构之间的相互作用以及分子结构和分子结构之间的相互作用。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Interaction-Induced Characterization of Animal-Based Protein-Polysaccharide Composite Hydrogels: A Review
The molecular interactivities between proteins and polysaccharides exhibit a profound role in characteristics of binary hydrogels. The binary gels were characterized from the major aspects; molecul...
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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