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Updated: Jul 16, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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对蛋酸奶的凝形成的机械洞察:发酵过程中物理化学性质,微观结构和分子间相互作用的动态变化

Jianwei Zang1, Xiaoyang Pan1, Yuanyuan Zhang1

  • 1Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.

Food research international (Ottawa, Ont.)
|September 10, 2023
PubMed
概括

这项研究揭示了蛋酸酸奶中的酸诱导凝是如何发生的. 疏水性相互作用和二硫化物键是发酵过程中形成稳定的凝网络的关键.

关键词:
基于蛋的酸奶.分子间的力是分子间的力.微观结构的微观结构类风病学 类风病学 类风病学质地 质地 质地

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