Effect of Corn Starch Pregelatinization Temperature on Gel Properties and 3D Printing Performance of Tilapia Myofibrillar Protein Lotion
This study used tilapia myofibrillar proteins (MP) as the base material, corn oil as the oil phase, and incorporated corn starch (CS) to construct emulsion gels, aiming to investigate the effects of pregelatinized CS at varying temperatures (25, 40, 60, 80, and 100 ℃) on the microstructure, particle...
Gespeichert in:
| Hauptverfasser: | , , , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Chinês |
| Veröffentlicht: |
The editorial department of Science and Technology of Food Industry
2026-03-01
|
| Schriftenreihe: | Shipin gongye ke-ji |
| Schlagworte: | |
| Online-Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025030146 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|