通过超声波处理增强豆复合蛋白凝特性 影响结构和功能特征

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Updated: Jul 22, 2026

Induction of Adhesion-dependent Signals Using Low-intensity Ultrasound
08:51

Induction of Adhesion-dependent Signals Using Low-intensity Ultrasound

Published on: May 8, 2012

9.9K

Sai Wang1, Mengxiao Li1, Guimei Dong2

  • 1School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.

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

超声波处理增强了豆复合蛋白凝 (POPG),提高了弹性和热稳定性. 这种方法优化了持水能力,凝强度,并为更好的植物性蛋白质产品创造了更紧的结构.

关键词:
POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG POPG微观结构的微观结构风湿学 风湿学 风湿学 风湿学热稳定性的热稳定性超声波处理 超声波处理

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