关注表达：蛋白络合和淀粉样蛋白纤化是提高植物蛋白技术功能性的新途径

Sustainable Food Technology Pub Date : 2025-02-11 DOI:10.1039/D5FB90004B

Zakir Showkat Khan, Shubham Mandliya, Shweta Suri, Seerat Bhinder, Pintu Choudhary, Shreya Mandal, Narender Kumar Chandla, Koyel Kar, Ömer Said Toker, Slim Smaoui, Mohmad Sayeed Bhat, Hari Niwas Mishra, Navdeep Singh Sodhi, Bhavnita Dhillon and Thameed Aijaz

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引用次数: 0

摘要

表达对“蛋白质络合和淀粉样蛋白纤化作为提高植物蛋白技术功能的新方法”的关注，作者：Zakir Showkat Khan等人，《可持续食品技术》。， 2024，录用稿件，https://doi.org/10.1039/D4FB00193A。

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Expression of concern: Protein complexations and amyloid fibrilization as novel approaches to improve techno-functionality of plant-based proteins

Expression of concern for ‘Protein complexations and amyloid fibrilization as novel approaches to improve techno-functionality of plant-based proteins’ by Zakir Showkat Khan et al., Sustainable Food Technol., 2024, Accepted Manuscript, https://doi.org/10.1039/D4FB00193A.

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来源期刊

Sustainable Food Technology

CiteScore

1.00

自引率

0.00%

发文量