基于毛细体力形成小颗粒粉油凝:粉表面脂质对滑性能的影响

Chuanwu Han1, Gaoshang Wang1, Shouwei Yin1

  • 1National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.

Carbohydrate polymers
|March 29, 2024
PubMed
概括

粉油凝通过毛细血管桥梁从液体转化为凝. 较小的粉颗粒产生更稳定的凝,表面特性影响新型食品应用的纹理和滑.