通过接口迁移来制造和增强盐空粒子的度

Kailin Ye1, Jiafeng Chen2, Xinyu Zhang1

  • 1National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

概括

研究人员使用大豆多糖 (SHP) 开发了球形空洞盐颗粒,以减少固体食品中的盐摄入量. 这些颗粒增强了度并保持了味道,为更健康的饮食提供了一种新的策略.

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