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Updated: May 31, 2025

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pH对芝麻蛋白分离物的物理化学,结构和技术功能性质的影响

Azade Ghorbani1, Ali Rafe1, Mohammad Ali Hesarinejad2

  • 1Department of Food Physics Research Institute of Food Science and Technology (RIFST) Mashhad Iran.

Food science & nutrition
|January 23, 2025
PubMed
概括

pH显著影响芝麻蛋白分离物质 (SPI) 的特性. 调整pH值可以优化SPI.

关键词:
食品应用 食品应用一个功能性的功能性功能.疏水性是指对水的疏水性.芝麻蛋白分离物 芝麻蛋白分离物

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