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Updated: Jun 4, 2025

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血红蛋白衍生的粉样纤维:纤维化机制和潜在的应用

Zerun Zhao1, Di Zhao1, Chunbao Li2

  • 1State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Food chemistry
|December 30, 2024
PubMed
概括

研究人员从猪 (sus scrofa) 血红蛋白中开发出新的血红蛋白衍生纤维. 删除血红蛋白组有助于纤维的形成,揭示了潜在的食品工业应用.

关键词:
粉样纤维素是粉样纤维素的组成部分.纤维化的纤维化食物蛋白质纤维的食物纤维.Sus scrofa 血红蛋白 的 时间

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