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Updated: May 30, 2025

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牛粉的界面行为和乳化能力:一种稳定食品级皮克林乳液的候选物

Nanwei Zhu1, Yue Li1, Ying Huang1

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Food chemistry
|January 31, 2025
PubMed
概括

牛粉 (CS) 和其酸 (OSA) 修饰形式 (CS-OSA) 显示出优越的乳化能力和稳定性在食品乳液相比菜粉 (QS). CS-OSA提供增强的颗粒稳定,以提高食品质量.

关键词:
牛粉粉牛粉粉粉乳化能力 乳化能力这是一种乳液乳液.接口行为 接口行为类风病学 类风病学 类风病学稳定的稳定性 稳定的稳定性

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