Mitigation of Acrylamide in Fried Food Systems Using a Combination of Zein-Pectin Hydrocolloid Complex and a Food-Grade L-Asparaginase
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES（2024）
Key words
L -Asparaginase,Levilactobacillus brevis,Zein-pectin nanocomplex,Hydrocolloid complex particles,Dual component system,Acrylamide mitigation,Food safety
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