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Updated: Jan 14, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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Published on: February 10, 2018

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用米蛋白结合纤维稳定的可食用梅花样乳液:纤维聚合物结构对纤维聚合物的影响

Junqi Pang1, Yuguang Zhang2, Keyang Sun1

  • 1Grain Science and Technology College of Shenyang Normal University, Shenyang, China.

NPJ science of food
|January 12, 2026
PubMed
概括

米蛋白 (RBP) 纤维聚合物 (PFs) 显著增强植物性类似乳液. PF提高了乳液稳定性,质地和保质期,为食品应用提供了一个有前途的成分.

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