, (CNPs)

Jianing Fu1, Shaobo Li2, Meizhen Xu2

  • 1Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; The College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.

Food chemistry
|January 14, 2024
PubMed
概括

羊肉中的体纳米颗粒 (CNPs) 变得更加稳定,并在蒸过程中发生结构变化. 蛋白质是在脂质中发现的,而碳水化合物形成了这些基于食物的纳米颗粒的外层.

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