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Updated: May 21, 2025

In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
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Published on: November 18, 2022

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超声诱导食品蛋白稳定乳液:从蛋白质结构的角度探索管理原则

Lei Zhou1,2,3, Israq Ali3, Sivakumar Manickam4

  • 1State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

Comprehensive reviews in food science and food safety
|March 22, 2025
PubMed
概括

高强度超声波改善了天然蛋白质乳化,以获得更健康的食物. 这种绿色技术修改了蛋白质结构,提高了无添加剂的乳液稳定性.

关键词:
乳液的稳定性 乳液的稳定性天然食品天然食品的食物蛋白质修饰是一种蛋白质修饰.蛋白质大小 蛋白质大小超声波超声波是指超声波的使用.

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Colloids03:22

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Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...
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