通过玉米谷蛋白和粉复合物的协同稳定皮克林乳液的机制研究

Yanqi Wang1, Yuying Chen2, Liping Feng2

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.

Food chemistry
|October 11, 2024
PubMed
概括

这项研究使用谷蛋白和粉创建了稳定的玉米基乳液,改善了功能性食物的发展. 研究结果揭示了这些成分如何保护油滴和胡卜素,以改善营养.