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Updated: Jan 12, 2026

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高水静压诱导的卡里奥卡豆蛋白的变化:结构和技术功能见解

Fabiana Helen Santos1, Ludmilla de Carvalho Oliveira1, Dirceu de Sousa Melo2,3

  • 1Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.

Journal of food science
|November 3, 2025
PubMed
概括

高水静压 (HHP) 处理增强了卡里奥卡豆蛋白缩 (CBPC) 的功能. 最佳压力 (600 MPa) 提高了泡和乳液的稳定性,支持其在植物性食品中的使用.

关键词:
新兴技术是新兴技术.有泡性质的特性.在高压加工中进行高压加工.基于植物的植物性食品.表面的疏水性是表面的疏水性.

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