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Updated: May 18, 2026

Characteristics of Precipitation-formed Polyethylene Glycol Microgels Are Controlled by Molecular Weight of Reactants
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聚糖胺对微凝颗粒重建的大豆蛋白分离物/聚糖胺复合物乳液凝对结构和凝特性的影响,作为固体脂肪模仿剂

Zixin Wang1, Jie Long1, Caimeng Zhang1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People's Republic of China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People's Republic of China.

Carbohydrate polymers
|November 1, 2024
PubMed
概括

大豆蛋白分离微凝颗粒乳液凝 (MPEG) 已开发,以模仿固体脂肪. 添加 κ-carrageenan 有效地降低了 MPEG 弹性,匹配猪背脂肪的特性.

关键词:
凝的特性 凝的特性分子间的力量是分子间的力量.微凝颗粒是一种微凝颗粒.微观结构的微观结构聚糖类是一种多糖类.

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