植物性蛋白质的研究进展 皮克林粒子:稳定机制,制备方法和在食品工业中的应用前景
Yachao Tian1,2, Fuwei Sun3, Zhuying Wang3
1College of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Food chemistry: X
|January 25, 2024
概括
本综述探讨了植物性蛋白质皮克林颗粒用于稳定皮克林乳液. 它涵盖了机制,制备和食品应用,强调了这个不断增长的研究领域的未来潜力和挑战.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 合体和表面化学
背景情况:
- 由植物性蛋白质颗粒稳定的皮克林乳液正在获得吸引力.
- 需要对最近的进展进行全面的审查.
研究的目的:
- 审查过去五年来植物性蛋白质的研究热点和进展.
- 讨论它们的机制,制备和在食品工业中的应用.
主要方法:
- 文献综述侧重于植物性蛋白质皮克林粒子.
- 分析稳定机制,提取,制备和修改技术.
- 探索当前和潜在的食品应用.
主要成果:
- 详细描述各种植物性蛋白质稳定机制的皮克林粒子.
- 摘取,制备和修改方法的概述,以开发更绿色的颗粒.
- 确定有前途的食品应用,并讨论挑战.
结论:
- 植物性蛋白质皮克林颗粒为皮克林乳液稳定提供了可持续的途径.
- 进一步研究它们的优化和更广泛的食品应用是有必要的.
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