生物分子之间的非共价相互作用促进了它们在食品乳液构造中的应用:一篇评论
Yi Yuan1, Congrong Chen1, Xinyi Guo1
1College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China.
Comprehensive reviews in food science and food safety
|January 29, 2024
概括
生物分子之间的非共价相互作用提供了一种安全有效的方法来创建先进的食品乳液. 需要进一步的研究,以充分利用这些相互作用,以改善乳液性能和应用.
科学领域:
- 食品科学 食品科学 食品科学
- 生物材料科学 生物材料科学
- 合体和表面科学科学
背景情况:
- 食品中的合成乳化剂因潜在的健康风险而面临审查.
- 生物分子 (蛋白质,多糖类等) 被探索为更安全,生物相容的替代品.
- 单个生物分子往往缺乏复杂的食品乳液应用所需的性能.
结论:
- 非共价相互作用对于先进的食品乳液的未来发展至关重要.
- 虽然有希望,但存在局限性,需要进一步研究以获得最佳利用.
- 持续的研究将推动基于生物分子的乳液设计和功能方面的创新.
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