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Updated: Jan 20, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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小麦质的自组装机制:调节界面行为和发泡特性

Jiabao Cao1,2, Guangqi Fan2, Baoxin Lu2

  • 1College of Food Science, Shenyang Agricultural University, Shenyang, China.

Food chemistry: X
|January 19, 2026
PubMed
概括

小麦质蛋白 (WGPs) 自组装成纳米粒子增强了食品泡的容量和稳定性. 这些WGPM-NP创建了强大的2D凝接口,改善了纹理和整体泡性能.

关键词:
泡的稳定性 泡的稳定性接口属性 接口属性聚酸液凝是一种多酸.自动组装自动组装小麦质蛋白是一种小麦质蛋白.

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