超声波辅助纤维素形成增强了麦球蛋白与奎尔素的复合:机制,结构演变,交付性能

Jinzhao Xu1, Xiao Zhao1,2, Qingfeng Ban1

  • 1Key Laboratory of Dairy Science, College of Food Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.

Foods (Basel, Switzerland)
|November 27, 2025
PubMed
概括

超声波预处理增强了麦球蛋白纤维,以改善切丁的输送. 这种新的方法提高了疏水化合物的封装,稳定性和生物可访问性.