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Updated: May 3, 2026

Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles
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制造菌体-凝杂交物,作为下一代通过发酵生产的替代蛋白质食品

Disha Jayakumar1, Ramdattu Santhapur1, David Julian McClements2

  • 1Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.

Food research international (Ottawa, Ont.)
|May 13, 2025
PubMed
概括

结合蛋白 (MCP) 和高酸凝膠膠 (HA-GG),可以生成具有增強凝強度的混合水凝膠. 这些新型食品成分为肉类替代品和类似产品提供了改进的质地.

关键词:
饮食纤维的食物纤维.盖伦是一种口香糖.细胞是什么? 细胞是什么?植物性食品是植物性食品.软物质物理学 软物质物理学

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