Protein-Based Structures for Food Applications: From Macro to Nanoscale
Novel food structures' development through handling of macroscopic and microscopic properties of bio-based materials (e.g., size, shape, and texture) is receiving a lot of attention since it allows controlling or changing structures' functionality. Proteins are among the most abundant and...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2018-11-01
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Series: | Frontiers in Sustainable Food Systems |
Subjects: | |
Online Access: | https://www.frontiersin.org/article/10.3389/fsufs.2018.00077/full |