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Updated: Jan 13, 2026

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构成和加工方法对牛奶和豆蛋白混合凝的物理化学,结构和风湿学特征的影响

Lucas Silva de Sousa1, Laura Destro Rodrigues1, Davide Odelli2

  • 1InovaLeite Research Group, Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, Minas Gerais 36570-900, Brazil.

Food research international (Ottawa, Ont.)
|January 9, 2026
PubMed
概括

这项研究探讨了混合牛奶和豆蛋白凝,发现蛋白质的比例和交叉链接方法显著影响凝特性. 不同的方法可以达到相似的结果,为食品工业提供灵活性.

关键词:
交叉链接是指交叉链接.食物凝是一种食品凝.杰尼平 (Genipin) 是一个天才.加热 加热 加热 加热混合蛋白质是一种混合蛋白质.蛋白质相互作用 蛋白质相互作用转谷氨酸氨基酶是什么意思

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