/

Yi Su1, Xiu-Hang Chai1, Chin-Ping Tan2

  • 1State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China.

PubMed
概括

这项研究通过混合棕核胆固醇 (PKS) 和无水牛奶脂肪 (AMF) 来改善脂肪结晶. 优化的混合物增强了奶油的特性,如超越和坚固性,扩大了脂肪在食品生产中的应用.