Review of Food Surfactants on Improving Protein Powder Solubility
As an important nutritional and functional base for food, protein powders are widely used in the food processing industry. However, the solubility of protein powders is reduced during the dissolution process due to lumping and agglomeration caused by interfacial effects, which severely limits the ap...
| المؤلفون الرئيسيون: | , , , , , |
|---|---|
| التنسيق: | مقال |
| اللغة: | zho |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2022-11-01
|
| سلاسل: | Shipin gongye ke-ji |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100302 |