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Updated: Jan 9, 2026

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凝对低脂肪传播界面的风味释放的影响

Shiori Tsukagoshi1, Ai Suzuki-Iwashima1, Fumina Kaneshiro1

  • 1Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.

Journal of oleo science
|November 30, 2025
PubMed
概括

油中的水乳液中的凝通过在油水界面相互作用来显著减少脂肪酸风味释放. 这影响了低脂肪食品模型中的风味特征.

关键词:
脂肪蔓延蔓延的脂肪蔓延.脂肪酸脂肪酸是一种脂肪酸.香味释放释放的味道这是一种凝凝.水油乳液是水油的乳液.

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