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Updated: Jan 11, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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欧戈斯特调节了高湿度大豆-小麦蛋白质挤出物中的物理化学特性和形状变化

Yang Gao1, Song Yan1, Kaixin Chen1

  • 1Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.

Foods (Basel, Switzerland)
|November 13, 2025
PubMed
概括

补充埃尔戈斯特 (ERG) 通过增强纹理和纤维结构来改善植物性肉类类别. 最佳的ERG水平调节蛋白质特性,改善挤出性能和肉类替代品的产品质量.

关键词:
形状的变化 形状的变化埃尔戈斯醇 (Ergosterol) 是一种纤维形成纤维的形成.在高湿度的挤出过程中.物理化学特性 物理化学特性豆蛋白分离物 豆蛋白分离物小麦质是小麦的质.

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