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Updated: May 3, 2026

Synthesis of an Intein-mediated Artificial Protein Hydrogel
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度依赖CO2注射调节植物蛋白质肉类类型的多孔结构和物理化学特性

Ao Shen1, Yu Zhao1, Long Du1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food research international (Ottawa, Ont.)
|February 18, 2026
PubMed
概括

将二氧化碳 (CO2) 注入肉类类似物中可以改善其质地和结构. 较高的二氧化碳度创造了与熟肉相似的特性,为提高肉类质量提供了一种有希望的替代方法.

关键词:
二氧化碳 (CO) 的注入.肉类类似的肉类.豆蛋白是一种大豆蛋白质.质地 质地 质地

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