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Updated: Sep 9, 2025

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異なるサイズ分布の大麦粉の物理化学的性質と分子構造の関係

Hafiz Ahmad Toor1, Chuanjie Chen1, Fan Zhu1

  • 1School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.

Food chemistry
|August 28, 2025
PubMed
まとめ

この研究では,アミロースの含有量と粒子のサイズを含む,大麦粉 (BS) の機能性に影響を与える重要な要因が明らかになりました. これらの構造-特性関係を理解することで,食品や産業における BSの使用を最適化できます.

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