:,

Yi-Han Cai1, Meng-Na Li1, Hao-Yue Xu1

  • 1Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, PR China.

Food chemistry
|December 4, 2025
PubMed
概括

植物蛋白提供文化,动物福利和环境利益,但未得到充分利用. 新技术提高了植物蛋白的功能和应用,解决了市场需求和改善食品加工的研究缺口.