Sustainable Food Technol.
 2024
DOI: 10.1039/d3fb00220a
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Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils

Zijia Zhang,
Bo Wang,
Jie Chen
et al.

Abstract: There is an increasing demand for plant and algal proteins as alternatives to animal proteins.

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