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Updated: Aug 16, 2026

Generation of Alginate Microspheres for Biomedical Applications
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Published on: August 12, 2012

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豆蛋白分离微凝颗粒的增强功能性质与酸改性:混合物和结合物

Xiaojia Yan1, Xiangqi Bai1, Xuebo Liu1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.

Food chemistry
|January 24, 2024
PubMed
概括

豆蛋白分离微凝颗粒 (PPIMP) 用酸 (SA) 进行修改,以改善其功能性质. 由此产生的PPIMP-SA合物显示出增强的热稳定性,抗氧化剂和乳化能力,用于食品应用.

关键词:
功能性质 功能性质 功能性质梅拉德反应是梅拉德反应.微凝颗粒是一种微凝颗粒.豆蛋白分离物 豆蛋白分离物甲基酸盐的使用方法

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