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Updated: Jul 16, 2026

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通过冰模技术定制植物性肉类类型的结构和质感特征

Pan Zhang1, Jingwen Sun1, Shiling Zhang1

  • 1School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.

Food research international (Ottawa, Ont.)
|March 12, 2026
PubMed
概括

单向冷可以在植物性肉类类似物中创建对齐的结构,改善纹理和感觉质量. 这种方法是开发现实的肉类替代品的关键.

关键词:
乳液凝是一种乳液凝.冰模板微结构的冰模板微结构.植物蛋白质是一种植物蛋白质.质地 质地 质地单向冷是一种单向的冷.

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