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Updated: Feb 16, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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食品加工方法とポリフェノルの相互作用が,小麦グルテンタンパク質の構造的整合性と機能に与える影響

Ziqi Guo1, Bruna Monteiro2, Sara da Silva2

  • 1LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal; School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Food chemistry
|February 14, 2026
PubMed
まとめ

植物性食品の加工は,ポリフェノール相互作用を通じて,小麦のグルテン構造と機能に影響を与えます. これらの変化を理解することは,食品の特性や健康への影響を制御する上で鍵となるものです.

キーワード:
アレルギー性 アレルギー性食品加工 食品加工についてポリフェノール (Polyphenols) とは,ポリフェノール (Polyphenols) とは,ポリフェノール (Polyphenols) とは,ポリフェノール (Polyphenols) とは,ポリフェノール (Polyphenols) とは,ポリフェノール (Polyphenols) とは,ポリフェノール (Polyphenols) とは,ポリフェノール (Polyphenols) とは,ポリフェノール (Polyphenols) とは,ポリフェノール (Polyphenols) とは,ポリフェノール (Polyphenols) とは,ポリフェノール (Polyphenols) とは,タンパク質とポリフェノルの相互作用小麦のグルテン,小麦のグルテン

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