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
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Updated: Jun 29, 2025

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Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
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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
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.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 油脂具有作为食品中的脂肪替代品的潜力.
- 控制油脂凝的风湿性质对于其应用至关重要.
- 粉颗粒可以通过毛细血管桥梁在油水系统中形成网络.
研究的目的:
- 为了研究粉颗粒油凝的形成和结构状态.
- 使用毛细血管桥梁现象调整粉油凝的风湿性质.
- 探索粉颗粒表面特性对油凝滑和感官感知的影响.
主要方法:
- 制备含有不同水分和粉含量的粉颗粒油凝.
- 风学特征以确定结构状态 (悬浮式,悬浮式桥梁网络,毛细血管聚合物).
- 研究表面脂质对粉颗粒表面粗度和摩擦系数的影响.
主要成果:
- 粉油凝通过粉颗粒的桥梁和网络形成从液态过渡到凝状状态.
- 具有高表面积的小颗粒粉促进稳定的油凝系统.
- 根据水和粉含量确定了三个不同的结构状态.
- 提取表面脂质增加了表面粗度和摩擦系数.
结论:
- 毛细管悬浮系统为设计新型粉油凝提供了一种方法.
- 粉颗粒的表面特性显著影响油凝的滑和口服加工特性.
- 调查结果提供了关于在食品中定制感官感知的见解.
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