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Updated: Jun 19, 2025

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库德兰对乳清蛋白隔离凝的凝特性和相互作用的影响

Wenmei Hu1, Xindong Xu2, Xingyan Wang1

  • 1College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China.

International journal of biological macromolecules
|July 26, 2024
PubMed
概括

库德兰增强乳清蛋白分离物 (WPI) 凝的特性,如强度和保持水分的能力. 最佳的4%的克尔德兰改善了WPI凝结构,但更高的数量会对性能产生负面影响.

关键词:
库尔德兰 (Curdlan) 是一个名字.凝的特性 凝的特性互动 互动 互动乳清蛋白分离剂 乳清蛋白分离剂

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Stress is a quantity that describes the magnitude of a force that causes deformation, generally defined as internal force per unit area. When forces pull on an object and cause its elongation, like the stretching of an elastic band, it is called tensile stress. When forces cause the compression of an object, it is known as compressive stress. When an object is being squeezed uniformly from all sides, like a submarine in the depths of the ocean, we call this kind of stress bulk stress (or volume...
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