The combination of food protein amyloid nanofibers and polysaccharides: From molecular interactions to hybrid composites and food applications
Fuente:
Trends in Food Science & Technology
Publication date: November 2026Source: Trends in Food Science & Technology, Volume 177Author(s): Hoda Khalesi, Shyam S. Sablani, Mahsa Majzoobi, Mahdiyar Shahbazi, Saeid Jafari, Sanjay Mavinkere Rangappa, Suchart Siengchin