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不同乳化参数对大豆奶酪的影响:对纹理,质,香味和感觉性质的评估

Huaixiang Tian1, Juan Cheng1, Li Li2

  • 1Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.

Food chemistry
|September 19, 2025
PubMed
概括

优化乳化参数可以显著改善豆制奶酪的质地和风味. 理想的设置增强硬度,性,并减少豆香气,以获得更好的植物性奶酪质量.

关键词:
乳化处理是乳化处理的过程.外源风味剂 外源风味剂这是一种基于大豆的奶酪.质地 质地 质地挥发性化合物 挥发性化合物

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