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Updated: Jun 11, 2025

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基于豆蛋白的高湿度挤出剂的纹理改进与玉米和大米粉

Guido Rolandelli1, Oguz K Ozturk2, Ana Maria Velasquez Giraldo3

  • 1Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales. Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina; Department of Food Science and Technology, Ohio State University. 2015 Fyffe Road, Columbus, OH 43210, United States of America.

International journal of biological macromolecules
|October 2, 2024
PubMed
概括

齐恩和大米粉增强了无质肉类类别的豆蛋白质质感. 它们的相互作用创造了一个3D网络,改善了植物性食品的纹理和粘性弹性.

关键词:
没有质的无质食品.在高湿度的挤出过程中,豆子蛋白质是一种豆子蛋白质.基于植物蛋白质的类似物.米粉是一种粉.这是一个很棒的 Zein Zein Zein.

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Porosity in Cement Paste01:18

Porosity in Cement Paste

The porosity of concrete is a measure of the void spaces within its structure. These spaces impact its strength and durability significantly. When water and cement interact, a chemical reaction called hydration creates a semi-solid paste. This paste includes combined water, making up approximately 23% of the cement's dry mass, and gel water, which fills minuscule voids known as gel pores, accounting for about 28% of the cement gel volume.
The balance of water to cement in the mix is...
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