乳清蛋白缩和微流体化玉米质粉的混合蛋白系统:结合体和乳化特性

Alane Cangani Alves1, Anne Caroline A Sales1, Naaman Francisco Nogueira Silva2

  • 1Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Campinas, SP, Brazil.

概括

微流化改善了玉米质粉 (CGM) 的分散性. 使用CGM和乳清蛋白缩剂 (WPC) 的混合系统显示出食品应用的潜力,特别是在热处理后.

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