热处理通过改变沉行为来改善大米牛奶的分散稳定性

Dacheng Feng1, Sijia Yin1, Xinyao Wen1

  • 1Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Food chemistry
|April 14, 2024
PubMed
概括

加热大米牛奶通过改变生物大分子来提高其分散稳定性. 热处理会诱导粉的凝化和蛋白质的化,提高颗粒度和沉行为,从而提高产品质量.