相关实验视频
Updated: Jan 16, 2026

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Molecular Entanglement and Electrospinnability of Biopolymers
Published on: September 3, 2014
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粉对高蛋白和低脂肪溶液的光滑性的影响
Wenxia Dong1, Wenbin Zhu2, Chengxin Tian1
1Shanghai M-Action Health Technology Co., LTD, Shanghai, 200120, China.
International journal of biological macromolecules
|October 5, 2025
概括
将粉添加到液体蛋白质产品中可以改善质地. 0.75%的粉度增强了滑,减少了粉状口感,而较高度则增加了摩擦.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 高蛋白质的液体产品往往表现出不良的粉状质地.
- 了解影响感觉特性的因素,如纹理,对于产品开发至关重要.
研究的目的:
- 研究粉度对液体蛋白质产品感觉和物理性能的影响.
- 为了确定最佳的粉含量,以改善纹理和滑性.
主要方法:
- 评估了可湿性,颗粒大小,风学,软 tribology 和蛋白质表面吸附.
- 评估感官特性,重点关注滑和质地.
主要成果:
- 粉高达0.75%增加了颗粒大小,粘度和表面张力,同时降低了蛋白质吸附和改善滑.
- 1.0%的粉增加了蛋白质吸附和摩擦.
- 感官评估证实,使用0.75%的粉提高了滑效果.
结论:
- 粉度显著影响液体蛋白系统的物理和感官属性.
- 0.75%的粉是一种有效的度,可增强高蛋白液体中的滑性和减轻粉状质地.
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