,""

Jing Yu1, Yuhan Wang1, Gang Yu2

  • 1State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China.

Food chemistry
|July 2, 2024
PubMed
概括

研究人员发现了干燥的波尼托 (Katsuobushi) 如何达到类似玻璃的质地. 在热处理过程中蛋白质的展开和聚合是这种转变的关键,增强了纹理和稳定性.