期刊论文

Peng, Shuai;Liu, J;Peng, S

英文

Food Hydrocolloids

0268-005X

2024

146

109201

10.1016/j.foodhyd.2023.109201

Author contribution statement Yanling Yang: Conceptualization, Methodology, Experiments, Data analysis, Paper writing. Chuang Peng, Dong Zeng: Experiments, Data analysis, Paper writing. Zhengjie Yang, Xiaohu Wang, Shuang Zhang, Yucheng Bai Lujing Kuang, Lizhi Guo, Yonghua Qin, Hairong Xiong, Jiawei Wan, Cong Yin, Tingyang Ai, Primary experiments: Primary experiments, Data analysis. Qin Rui, Hong Liu: Paper revision, acquisition. Shuai Peng, Jiao Liu: Conceptualization, Methodology, Data analysis, Supervision,

本校为其他机构

Food microstructure design has become an important research area in artificial food manufacturing. The fibrous structure is one of the most critical elements since it is the fundamental building blocks constructing the structure of several important food matrices. However, at present, edible fibers at nanoscale are seldomly successfully manufactured due to technical difficulties when only food-grade materials are allowed to be used. In the current study, edible nanofiber consisting of a single component of safflower seed meal protein (SMP) was prepared based on a three-step protocol consisting...