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Thais Lomonaco Teodoro da Silva1, Sabine Danthine1

  • 1Science des Aliments et Formulation, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, Belgium.

PubMed
概括

糖精 (SEs) 仅在油脂凝中表现出有限的结构. 将SE与莱西丁,单甘油或硬脂肪相结合,改善了油凝的性能,特别是与SP70相结合,增强了硬度和油结合.

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