Qian Wang1, Chunxia Li2, Yuqian Qiao1

  • 1Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.

Food chemistry: X
|August 22, 2024
PubMed
概括

碳氧甲基基托 (CMCS) 改善了微藻蛋白 (MP) 在更广泛的pH范围内的乳化稳定性. MP-CMCS复合物增强了乳液特性,提供了更广泛的食品应用.