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Updated: May 6, 2026

Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization
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ハンプケーキタンパク質とマルトデクストリン間の超音波加熱によるマヤラード反応:構造的特徴,テクノ機能,抗酸化特性

Marzieh Sadeghi1, Mohammad Mousavi1, Mohammad Saeid Yarmand1

  • 1Department of Food Science and Engineering, University of Tehran, Iran.

Ultrasonics sonochemistry
|August 29, 2025
PubMed
まとめ

この研究では,マルトデクストリンと結合することで,ヘンプタンパク質単離 (HPI) を強化した. 湿った加熱は 機能的および抗酸化特性を 超音波よりも改善し 新しい植物性タンパク質の成分を提供しました

キーワード:
副産物エムルショングリケーション植物性タンパク質プロセスの強化

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