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Updated: Aug 2, 2026

Easy Manipulation of Architectures in Protein-based Hydrogels for Cell Culture Applications
08:50

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在各种温度和度条件下组装的肉蛋白微凝:其界面行为的基础

Yue Wang1, Jiale Chai1, Junhua Shao2

  • 1State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.

Food chemistry
|September 10, 2025
PubMed
概括

肉蛋白 (MP) 通过热/度控制的过程形成微凝,具有改进的乳液特性. 这些微凝具有出色的界面特性,扩大了MP在食品工业中的应用.

关键词:
乳液的稳定性 乳液的稳定性接口属性 接口属性 接口属性在MP微凝中使用MP微凝.米克林格乳液是什么意思 米克林格乳液是什么意思它可以自行组装.

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Author Spotlight: Improving the Production of Self-Assembling Fibers and Peptide Hydrogels for Superior Biocompatibility05:24

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Overview
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Phase Transitions: Melting and Freezing

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