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关于挤出肉类类似物结构的假设

R G M van der Sman^1,2, A J van der Goot²

¹Wageningen Food Biobased Research, the Netherlands.

Current research in food science

|June 5, 2023

概括

本综述探讨了使用高湿度挤出 (HME) 的植物性肉类模拟生产的物理. 它强调了理解多层次结构的知识差距,这对于开发更好的肉类替代品至关重要.

科学领域:

食品科学与技术食品科学与技术
软物质物理学软物质物理学

背景情况:

植物性肉类类似物是越来越重要的食品.
高湿度挤出 (HME) 是这些类型的关键制造技术.
了解HME中潜在的物理化学现象对于产品开发至关重要.

研究的目的:

通过HME.通过植物性肉类类似物的结构化过程中审查物理化学现象.
讨论关于HME.ME功能任务物理学的假设.
为了确定肉类类型的多尺度结构的知识差距.

主要方法:

文献综述包括关于植物性肉类类别的科学出版物.
包括软物质物理学的文献.
分析相关的专利文献.

主要成果:

在HME结构化过程中的物理化学现象是复杂的,并未完全理解.
提出了有关HME功能任务物理学的假设,这些假设来自不同的科学领域.
许多假设需要进一步的实验验证.

结论:

需要对HME物理学的全面了解,才能推进植物性肉类模拟技术.
需要进一步的研究来填补有关肉类类型的多尺度结构的知识空白.
本次审查旨在刺激对肉类模拟生产的基础科学研究.

关键词:

挤出挤出挤出肉类类似的肉类.软物质物理学软物质物理学

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