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Shanglin Li1, Yajuan Li1, Yulun Wu1

  • 1Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.

Food chemistry
|December 5, 2024
PubMed
概括

蛋白蛋白和碳氧甲基纤维素形成环保的乳化剂. 较高的替代度增强了蛋白质-多糖化合物复合体,使其具有卓越的乳液稳定性和定制的材料特性.