:

Mingmin Qing1, Jingnan Zang1, Yaotong Liu1

  • 1College of Food, Northeast Agricultural University, Harbin 150030, China.

Food chemistry
|July 4, 2025
PubMed
概括

谷氨酸 (Glu) 显著改善了液体蛋白的泡,并防止了热聚合. 它降低粘度,增加固化温度,增强泡的稳定性和结构.

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