普鲁兰的特性及其对粉凝化,逆向降解和蛋白质相互作用的影响:一篇综述

Wenjuan Gao1, Yu Liu1, Shengjun Wu2

  • 1Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Haizhou 222005, China.

Food chemistry
|April 18, 2025
PubMed
概括

普鲁兰是一种天然的多糖,通过提高粉稳定性和减少油脂吸收来增强食物的特性. 它还有助于制造医疗用途的稳定乳液和控制释放系统.