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Updated: Jun 24, 2026

Alternating Magnetic Field-Responsive Hybrid Gelatin Microgels for Controlled Drug Release
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热和现代,非热方法诱导作为修改胰岛素凝特性的一个因素

Anna Florowska1, Tomasz Florowski1, Bartosz Kruszewski1

  • 1Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.

Foods (Basel, Switzerland)
|November 25, 2023
PubMed
概括

与传统的热方法相比,非热方法,如高水静压 (HHP),可以更快地产生胰岛素水凝,并且具有更高的稳定性和质地. HHP为食品应用提供了对胰岛素水凝性质的最多功能控制.

关键词:
在HHP中,HHP是HHP.在HPH中,HPH是HPH.胰岛素水凝是如何使用的?超声波超声波的使用情况.

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