Nanofibrils of food‐grade proteins: Formation mechanism, delivery systems, and application evaluation

Wiley, Comprehensive Reviews in Food Science and Food Safety, 6(21), p. 4847-4871, 2022

Journal article published in 2022 by Di An, Qingfeng Ban, Hengjun Du

, Qi Wang, Fei Teng, Liang Li

This paper is made freely available by the publisher.

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