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Updated: Feb 15, 2026

Solution-Processed "Silver-Bismuth-Iodine" Ternary Thin Films for Lead-Free Photovoltaic Absorbers
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超音波誘発型三元複合システムで,熱処理された卵白タンパク質の味外を減らす

Mohamed Salama1, Mostafa Gouda2, Mahmoud Abou-Elsoud3

  • 1Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Dairy Department, National Research Centre, Dokki, 12622 Cairo, Egypt.

Food chemistry
|February 13, 2026
PubMed
まとめ

高強度超音波 (HIU) は,カゼイン (CN) とキシリトール (XY) システムと組み合わせて,加熱卵白タンパク質 (EWP) の魚のような味を効果的に軽減しました. このアプローチは,揮発性化合物を調節し,高タンパク質飲料の感覚プロフィールを改善しました.

キーワード:
卵白のタンパク質高強度超音波による超音波検査マルチバリエータ分析タンパク質-XY相互作用感覚の属性は,感覚の属性である.揮発性化合物 揮発性化合物とは

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