构建凝/康雅克葡萄甘/小麦纤维复合液凝,通过离子交叉连接和湿度调节来模拟食用软骨

Jiyu Yang1, Sijia Zhu1, Weiwen Ren1

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.

概括

研究人员使用凝,康杰克葡萄甘和小麦纤维水凝开发了基于植物的软骨. 交叉连接和湿度控制有效地模仿了植物性肉类肉和猪肉软骨的质地.