关于奶酪的性特性和测量技术的审查
Qai-Yeing Lim1, Lai-Hoong Cheng1
1Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia.
Journal of texture studies
|November 20, 2023
概括
这篇评论探讨了奶酪线性,这是mozzarella的一个关键特性. 了解分子相互作用对于开发具有理想拉伸和质感的植物性奶酪至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 丝状性定义了融化奶酪,特别是莫扎雷拉的连续丝状形成.
- 量化线性包括测量拉伸长度和评估线条尺寸和可伸缩性.
- 当前的测量技术往往限制了严格性属性评估的范围.
研究的目的:
- 为了提供一个全面的了解奶酪的线性.
- 审查影响天然和仿制奶酪度的分子行为和相互作用.
- 为开发具有增强度的植物性奶酪奠定基础.
主要方法:
- 审查现有的关于奶酪度的文献.
- 分析奶酪成分之间的分子相互作用.
- 测量技术的评估,以评估度,强调奶酪可伸缩度.
主要成果:
- 性是一种由分子组成和相互作用影响的复杂性质.
- 奶酪伸展装置提供了一个客观的方法来评估度.
- 在模仿和植物性奶酪中复制度的挑战被确定.
结论:
- 对于奶酪产品的开发,更深入地了解性机制是必不可少的.
- 这一审查有助于创建具有更好的度的纯素或植物性奶酪.
- 对分子相互作用的进一步研究可以优化替代奶酪产品的质地.
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