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Updated: Jan 31, 2026

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从粉-蛋白相互作用的结构进化驱动水解行为和蒸海绵蛋糕矩阵的纹理变化.

Hongwei Cao1,2, Qilong Huang1, Mengting Huang1

  • 1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.

Journal of food science
|January 29, 2026
PubMed
概括

马肉质 (PP) 增强了蒸海绵蛋糕 (SSC) 的营养价值. 通过18%的PP实现了最佳质量,改善了纹理和湿度分布.

关键词:
面团的面团是什么?面团的面团是什么?质网络的质网络马纸质是土豆的纸质.蒸的海绵蛋糕 蒸的海绵蛋糕质地属性 质地属性

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