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Updated: Sep 11, 2025

A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen
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优化植物性肉类替代品:大豆蛋白合并方法和冷解加工对微观结构和质量的影响

Weihua Du1, Yongqi Yin1, Xinxin Zhao1

  • 1School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China.

Food chemistry
|August 15, 2025
PubMed
概括

在正常温度下乳化最能改善植物性肉类替代品,因为它增强了质地和保留性. 对纹理的冷解效应取决于最初的蛋白质网络稳定性.

关键词:
结解处理方法植物性肉类替代品 植物性肉类替代品豆蛋白分离物 豆蛋白分离物质地属性 质地属性水的分配 水的分配

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