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Updated: Sep 19, 2025

Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
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作为奶酪脂肪的替代品,乳清蛋白构成的油脂:通过蛋白质结构修饰来调节奶酪的功能行为

Si-Jie Wu1, Ran Feng1, Zi-Yue Chen1

  • 1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.

Food chemistry
|June 1, 2025
PubMed
概括

乳清蛋白聚合物 (WPA) 可以被设计成有效的油脂凝,用于奶酪中的脂肪替代. 定制WPA结构优化了油结合,改善了奶酪的质地和稳定性.

关键词:
奶酪的功能 奶酪的功能脂肪替代剂是一种脂肪替代剂.油脂凝是一种油脂凝.结构 结构 是一个结构.乳清蛋白聚合物 乳清蛋白聚合物

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