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Updated: Jul 21, 2026

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混合点和k-carrageenan将点诱导的液态酸奶转化为固体酸奶

Hongkai Zhang1, H Douglas Goff2, Chengmei Liu1

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co. Ltd., Nanchang 330200, Jiangxi, China.

Carbohydrate polymers
|November 19, 2024
PubMed
概括

只有pectin可以通过破坏蛋白质结构来制造液态酸奶. 添加卡帕-卡拉基安与点,通过修改蛋白质相互作用,将液态酸奶转化为稳定,类似固体的产品.

关键词:
咖啡因米塞尔是什么意思枯竭相互作用的相互作用质素 (Pectin) 是一种可怕的物质.酸奶是一种酸奶.κ-Carrageenan 的意思是什么意思

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