The Formation of Protein–Chitosan Complexes: Their Interaction, Applications, and Challenges

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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Bibliographic Details
Main Authors: Yufeng Xie, Jiaqi Ding, Yue Li, Pengfei Wei, Shiying Liu, Rui Yang
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
chitosan
protein
functional properties
applications
Online Access:https://www.mdpi.com/2304-8158/13/22/3572
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