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Updated: Jan 14, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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米ぬかタンパク質線維凝集体による食用マヨネーズ様エマルションの安定化：線維凝集体構造の影響

Junqi Pang1, Yuguang Zhang2, Keyang Sun1

  • 1Grain Science and Technology College of Shenyang Normal University, Shenyang, China.

NPJ science of food
|January 12, 2026
PubMed

キーワード:
米ぬかタンパク質線維ポリマーマヨネーズ様エマルション植物由来乳化剤テクスチャー安定性

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