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Updated: Jun 30, 2026

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pH对哈洛米类奶酪微观结构,质和功能性质的影响:pH与结构-功能关系

Xiaoxuan Zhao1, Yumeng Zhang1, Gaoyang Cui1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Food chemistry: X
|December 24, 2025
PubMed
概括

这项研究表明,pH值显著影响Halloumi奶酪的特性. 烤性能的最佳pH值是极端的 (高于6.41或低于4.69),影响化能力和油脂释放.

关键词:
含量 含量 含量凝固过程是凝固过程.化的特性 化的特性微观结构的微观结构蛋白质与蛋白质之间的相互作用

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