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Updated: Jan 20, 2026

Treating Surfaces with a Cold Atmospheric Pressure Plasma using the COST-Jet
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豆蛋白分离物的冷血诱导的修饰:对混合发酵乳制品饮料中的功能和物理化学增强的影响

Tuba Şanlı1, Canan Altınay1, İlyas Atalar2

  • 1Department of Dairy Technology, Faculty of Agricultural, Ankara University, Ankara, Turkey.

Journal of the science of food and agriculture
|January 18, 2026
PubMed
概括

冷血 (CP) 处理和改性豆蛋白分离物 (PPI) 增强混合发酵乳制品饮料. 简短的CP治疗提高了PPI的适用性,提高了保持水的容量和有益的细菌生长,有利于功能性食物的发展.

关键词:
混合乳制品饮料混合乳制品饮料植物衍生蛋白质植物衍生蛋白质植物蛋白修饰植物蛋白修饰可持续性 可持续性 可持续性

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