The Formation of Protein–Chitosan Complexes: Their Interaction, Applications, and Challenges
Protein–polysaccharide interactions have been a subject of considerable interest in the field of food science. Chitosan is the most prominent and naturally occurring polysaccharide with a positive charge, and its hydroxyl and amino groups facilitate protein–chitosan interactions due to their diverse...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3572 |
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