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小麦质粉样纤维:条件,机制,表征,应用和未来的前景

Huijuan Zhang1, Shihao Lv1, Chengming Jin1

  • 1School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.

International journal of biological macromolecules
|August 23, 2023
PubMed
概括

小麦质很容易形成粉样蛋白纤维,增强各种应用的食物蛋白质. 本综述探讨了它们的形成,特性和在食品,生物学和医学中的潜力.

关键词:
粉样纤维素是粉样纤维素的组成部分.交叉β结构的结构.这是一种素, Trypsin.这是一种小麦质.模板理论的理论

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