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Updated: Jul 20, 2026

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水解酸的交叉连接能力及其对再水化的海黄的稳定作用

Jiaqi Yu1, Wenhao Ge1, Kaifeng Wang1

  • 1College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China.

Food chemistry
|June 9, 2024
PubMed
概括

化粉酸盐 (HDSP) 有效地交叉链接富含氨基酸的大分子,如奇托和海黄. 这创造了稳定的水凝,改善了质地,颜色和保持水分的能力,提高了食品质量.

关键词:
基托桑水凝是一种酸盐水凝.原蛋白是一种原蛋白.梅拉德反应是梅拉德反应.非酶性恶化的恶化.蛋白质蛋白质是一种蛋白质.

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