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Updated: Jan 30, 2026

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pH-shift 处理增强了高内部相位乳液的油菜蛋白的稳定性和功能性质

Xinyue Xiang1, Zihua Liu2, Wenfei Xiong2

  • 1College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; Institute of Food Economics of NJUE, Nanjing University of Finance and Economics, China.

Food research international (Ottawa, Ont.)
|January 29, 2026
PubMed
概括

pH-shift 处理显著改善了油菜蛋白高内部相乳液 (HIPEs). 经过处理的HIPE在各种条件下表现出增强的稳定性,凝状结构和更好的性能,这使得它们非常适合苛刻的应用.

关键词:
结解的稳定性 结解的稳定性高内部相位乳液是高内部相位乳液.菜种子蛋白质是什么意思热处理稳定性 热处理稳定性粘性弹性 粘性弹性处理pH转移的处理方法

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