Zimeng Deng1, Xinyu Du1, Sidi Liu1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China.

Food chemistry
|October 30, 2024
PubMed
概括

高水静压 (HHP) 处理显著改善了胡种子蛋白质隔离物 (PSPI) 的功能. 这种方法增强了持水性,持油性,发泡性和乳化性质,可用于更广泛的应用.