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通过动态高压微流化和多/多糖合并来修改豆蛋白,以稳定高内部相位的皮克林乳液,用于3D打印

Leichao Dong1, Guihua Sheng1, Yajie Li1

  • 1School of Agricultural Engineering and Food Science, Shandong University of Technology, 255049 Zibo, China.

Food chemistry
|February 12, 2026
PubMed
概括

使用动态高压微流化和添加剂修改了豆蛋白,以创建稳定的皮克林乳液,用于3D食品打印. 最好的复合物,DCC12,表现出增强的稳定性,抗氧化特性和可用于新型食品应用的可打印性.

关键词:
通过3D打印打印3D打印.纤维素纳米纤维是一种纤维素纳米纤维.基酸是一种基酸.动态高压微流体化高压微流体化高高的内部皮克林乳液.豆子蛋白质是一种豆子蛋白质.

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