:

Arkaye Kierulf1,2, Imann Mosleh1, Jieying Li1

  • 1Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, NY 14853, USA.

Science advances
|February 16, 2024
PubMed
概括

研究人员使用皮克林乳液开发了粉超结构. 这些新型食品加厚剂占用了更多的空间,显著增加了粘度,并提供了减少卡路里和生产成本的潜力.