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Updated: Jan 28, 2026

A Protocol for Computer-Based Protein Structure and Function Prediction
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基于豆蛋白的高湿度肉类类别的分离配方和挤出条件的影响:对凝和结构发展的洞察

Yu Zhang1, Hyun-Woo Choi2, Yunju Lee2

  • 1Department of Food and Quality Engineering, Nanning University, Nanning 530200, China.

Gels (Basel, Switzerland)
|January 27, 2026
PubMed
概括

这项研究优化了使用孤立豆蛋白 (IPP) 的高湿度肉类类似物 (HMMA). 在30%的IPP,55%的湿度,160°C的桶温度和250rpm的螺丝转速下,可以实现最佳的纹理和结构.

关键词:
这是一种配方配方.凝凝是一种凝.孤立的豆蛋白.肉类模拟器肉类模拟器过程变量是一个过程变量.

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