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Updated: Sep 18, 2025

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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蛋黄成分及其酶化水解剂对核桃蛋糕的风味和质感的影响

Tingting Tang1, Qing Gao1, Junhua Li1

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.

Food chemistry
|June 20, 2025
PubMed
概括

这项研究通过使用蛋黄成分来减少核桃蛋糕中的植物油. 蛋黄改善了蛋糕的风味和质地,提供了一个更健康的替代品.

关键词:
蛋蛋蛋蛋蛋蛋是什么意思酶解是一种酶解过程.味道 味道 味道 味道质地 质地 质地核桃蛋糕 核桃蛋糕是什么意思

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