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Updated: Jul 2, 2025

Author Spotlight: Improving the Production of Self-Assembling Fibers and Peptide Hydrogels for Superior Biocompatibility
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与大豆和乳清蛋白混合的凝凝的物理化学特性

Dong-Heon Song1, Na-Eun Yang2, Youn-Kyung Ham3

  • 1Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of Korea.

Gels (Basel, Switzerland)
|February 23, 2024
PubMed
概括

为老年人开发柔软,富含营养的凝基,使用混合凝和球状蛋白质,如大豆和乳清蛋白质分离物. 特定的比例增强了必需的氨基酸和质地,提供了一个实用的营养解决方案.

关键词:
重要氨基酸是必不可少的氨基酸.硬度 硬度 硬度 硬度果食品是什么?果食品是什么?老年人友好的食物

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