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Updated: May 2, 2026

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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关于通过超声波协同的改善蛋白乳化特征的机制研究:物理化学性质,分子灵活性,蛋白质结构

Pei Zhang1, Lan Liu2, Qun Huang1

  • 1School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Ultrasonics sonochemistry
|October 16, 2024
PubMed
概括

超声波与 (CI) 治疗相结合,通过改善分子灵活性和微观结构,增强了蛋白蛋白 (EWP) 乳化特性. 这种新的方法显著提高了对更广泛的EWP应用的乳化活性和稳定性.

关键词:
蛋白蛋白是一种蛋白质.乳化物质是一种乳化物质.微观结构的微观结构分子灵活性分子灵活性超声波协同作用的醇.

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