在非水性介质中具有不同表面性质的不溶性颗粒的分散行为 - - 生物聚合物基的油脂凝

Megan Holdstock1, Brent Stuart Murray1,2, Anwesha Sarkar1,2

  • 1Food Colloids & Bioprocessing Group, School of Food Science & Nutrition, University of Leeds, LS2 9JT, UK. b.s.muray@leeds.ac.uk.

Soft matter
|September 8, 2025
PubMed
概括

豆蛋白分离物 (PPI) 颗粒在油中形成弹性网络,类似于状. 减少PPI颗粒大小可以增强聚合和凝强度,揭示了蛋白质和的合体系统之间的相似之处.

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