Huimin Lu1, Ruixuan Zhao2, Liang Zhang2

  • 1Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.

概括

马面粉的先凝化通过改变粉结构和促进蛋白质聚合来增强其乳化特性. 这产生了稳定,凝状的乳液,具有改善的粘度和共价相互作用,适合自然复杂材料.