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What is Formation of Micro-Nanoparticles in Pork Soup about?

This study investigates the physicochemical properties and formation process of micro-nanoparticles (MNPs) in pork bone soup under various stewing conditions. Results indicate that high-pressure and normal-pressure stewing lead to the formation of spherical MNPs, with significant changes in protein and polysaccharide content, enhancing the soup

Author

ly vichea

Language

EN