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富含蛋白质的南瓜种子面粉通过微流体化处理进行结构功能调节,用于植物性应用

Jonathan Chen1, Oguz Kaan Ozturk1

  • 1Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.

Food chemistry
|December 6, 2025
PubMed
概括

微流化通过减少颗粒大小和改善蛋白质结构来增强南瓜种子面粉 (PSF) 的功能. 这一过程显著提高了可持续食品应用的蛋白质溶解性,保持水和保持油的能力.

关键词:
功能性的功能性.微流体化是一种微流体化.基于植物的植物性食品.黄瓜种子面粉 黄瓜种子面粉价值化的价值化

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