核桃饼干中的脂质氧化介导的蛋白质粉相互作用:油成分对微观结构,质地和粉逆向降解的影响

Li Fang1, Yujin Zhang1, Rong Chen1

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, People's Republic of China; School of Food Science and Technology, Jiangnan University, 800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.

Food chemistry
|March 6, 2026
PubMed
概括

单不和油可以增强氧化稳定性,并减缓核桃饼干的老化. 选择正确的油成分是延长高脂肪制品的保质期的关键.

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