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浸泡粉和残留粉分子结构在不同米与水比例下确定米质感的重要性

Xueer Yi1, Wenwen Yu2, Hongsheng Liu3

  • 1School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China.

International journal of biological macromolecules
|December 28, 2023
PubMed
概括

米的质地,特别是粘度,受到粉分子结构和含水量的影响. 米中的粉素和粉素的特征会影响粘度,从而揭示了对大米质感的新见解.

关键词:
米的质地 米的质地米与水的比例是多少粉链长度分布的分布方式

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Residual stresses reside in a structure even after removing the original stress inducer. This phenomenon often arises from varied plastic deformations across different parts of a structure. Consider a rod stretched beyond its yield point. It will not regain its original length due to permanent deformation. Even after load removal, the rod does not entirely lose stress because of uneven plastic deformations, resulting in residual stresses. The computation of these stresses in structures is...
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