,

Ziyan Wang1,2, Jingwen Li3, Chao Peng3

  • 1Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

PubMed
概括

单和二甲甘油 (MDG) 影响豆蛋白分离物 (PPI) 在植物性食品中的乳化特性. 高度的MDG取代了蛋白质,改变了界面膜结构和稳定性.