关于植物蛋白质的修改:传统方法和霍夫迈斯特效应

Ziming Wang1, Tiantong Lan1, Jing Jiang1

  • 1College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.

Food chemistry
|May 4, 2024
PubMed
概括

植物蛋白提供了优势,但需要提高功能,以更广泛地使用. 本研究探讨了传统的修改方法,并介绍了高效的霍夫迈斯特效应,用于食品和药品中增强植物蛋白的应用.

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