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Updated: Jan 31, 2026

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麦子质稳定子油脂体:一种基于乳膜的脂肪替代品,用于肉类类似配方

A A Anoop1, Sree Amirthavarshini2, Praveena Ug2

  • 1Agro and Food Processing Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, 695019, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India.

International journal of biological macromolecules
|January 29, 2026
PubMed
概括

小麦质稳定了子油脂体乳化剂,为肉类类别提供了一个有前途的植物性脂肪替代品. 这种清洁标签解决方案增强了高湿度肉类类型的纹理和热稳定性.

关键词:
子油脂体是子油脂体中的一个.乳化物是一种乳化物.挤出 挤出 挤出高湿度的肉类类似物.类风病学 类风病学 类风病学这是一种小麦质.

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