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Updated: Jun 13, 2025

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格兰调节高湿度挤出大豆蛋白:质地和结构

Yiyu Zang1, Yixin Gao1, Shurui Wang1

  • 1Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

International journal of biological macromolecules
|May 22, 2025
PubMed
概括

在大豆蛋白分离物 (SPI) 中添加凝 (GG) 改善了高湿度的挤出物. 这种双相系统增强了植物性食品的质地,消化能力和保持水分.

关键词:
盖伦是一种口香糖.在高湿度挤出过程中,豆蛋白分离物 豆蛋白分离物结构 结构 是一个结构.质地 质地 质地

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