2016-2021年新型食品加工技术对特征组分结构修饰与品质功能调控数据库

含有采集号、测试单位、采集单位、采集时间、采集人、淀粉晶体结构、蛋白网络结构、组织化度、相界面、电镜图片、油脂组分等数据，主要包括新型加工技术对碳水化合物类食品（重组米、米粉、米线、果蔬汁（酱））特征组分结构修饰与品质功能调控机理数据、新型加工技术对蛋白质类食品（植物蛋白肉、鱼丸、Pickering乳液）特征组分结构修饰与品质功能调控机理数据、新型加工技术对脂质类食品（功能性油脂、W/O/W乳液、多囊脂质体）特征组分结构修饰与品质功能调控机理数据

This dataset includes data such as collection number, testing institution, collection institution, collection time, collector, starch crystal structure, protein network structure, degree of organization, phase interface, electron microscopy images, and lipid components. It primarily covers data on the mechanism of structural modification of characteristic components and quality and function regulation via novel processing technologies for three categories of foods: 1. Carbohydrate-based foods, including reconstituted rice, rice flour, rice noodles, fruit and vegetable juices (sauces); 2. Protein-based foods, including plant-based protein meat, fish balls, and Pickering emulsions; 3. Lipid-based foods, including functional lipids, W/O/W emulsions, and multivesicular liposomes.