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Updated: Feb 7, 2026

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用于半固体食品的SPI/HG复合微凝具有调节结构和风湿学特性

Man Wu1, Houfeng Wang2, Hanyu Lin1

  • 1Engineering Research Centre of FujianTaiwan Special Marine Food Processing and Nutrition (Ministry of Education), Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.

International journal of biological macromolecules
|February 5, 2026
PubMed
概括

研究人员开发了大豆蛋白分离物和高酸糖微凝作为新型脂肪替代品. 这些可适应的微凝模仿脂肪的质地,并显示出在和黄油等食品中使用的前景.

关键词:
复合微凝是一种复合微凝.高乙烯基的凝口香糖.非线性风湿学是非线性的.半固体食品 半固体食品是一种半固体食品.这是一种大豆蛋白分离物.

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