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Updated: Jul 20, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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应用大豆蛋白分离-纳灵宁复合物作为低脂肪奶油中的脂肪替代品:基于蛋白质构造变化,聚合状态和界面吸附行为

Jiayu Zhang1, Tianfu Cheng1, Mengya Sun1

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

International journal of biological macromolecules
|June 24, 2024
PubMed
概括

大豆蛋白分离物 (SPI) 和纳灵宁 (NG) 复合物增强低脂肪奶油的特性. 这些蛋白质多复合物显示出在食品应用中作为有效的脂肪替代剂的潜力.

关键词:
低脂肪奶油是没有脂肪的.在Naringenin,我们可以看到.这是一种大豆蛋白分离物.

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