,

Qian Lu1, Yubao Guo1, Ruijie Zhao1

  • 1School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China.

Food chemistry: X
|February 3, 2026
PubMed
概括

在提取之前烤花生蛋白分离物 (PPI) 和花生蛋白缩物 (PPC),可以改善它们的功能性质,如溶解性和稳定性. 这种结构性修改提高了它们在更广泛的食品应用中的潜力.

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