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Updated: May 6, 2026

Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization
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大麻蛋糕蛋白与马尔托德克斯之间的超声强化湿加热诱导的梅拉德反应:结构特征,技术功能和抗氧化特性

Marzieh Sadeghi1, Mohammad Mousavi1, Mohammad Saeid Yarmand1

  • 1Department of Food Science and Engineering, University of Tehran, Iran.

Ultrasonics sonochemistry
|August 29, 2025
PubMed
概括

这项研究通过将其与马尔托德克斯结合来增强大麻蛋白分离物 (HPI). 湿式加热比超声波提高了功能和抗氧化性能,

关键词:
副产品乳液糖化植物蛋白质过程强化

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