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Updated: Jul 12, 2025

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大水性提取物的乳化特性:热处理和pH值修改的影响

Ángela Bravo-Núñez1, Matt Golding2, Manuel Gómez1

  • 1Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain.

Foods (Basel, Switzerland)
|October 28, 2023
PubMed
概括

大水溶性化合物 (GWSC) 显示出作为天然食品乳化剂的潜力. 热和pH处理改变了GWSC的功能,影响了乳液滴滴的大小和稳定性,为食品应用提供了洞察力.

关键词:
乳液是一种乳液,乳液是乳液.大提取物 大提取物热处理的热处理方法它们的pH值为pH.石素的含量是多少 石素是多少表面活动 表面活动

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