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Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition
Frontiers in Nutrition
The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions