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Updated: Jun 19, 2025

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谷物填充过程中多层结构变化的动态发展影响了粉的凝化特性

Xiaoning Liu1, Zekun Xu1, Chuangchuang Zhang1

  • 1Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.

Carbohydrate polymers
|July 24, 2024
PubMed
概括

在谷物填充过程中,大米粉的结构和凝化特性发生变化. 粉中的氨酸含量和氨基胺链长度显著影响其粘贴和逆向降解行为.

关键词:
氨糖糖是什么 氨糖糖是什么米的增长情况半晶体结构 半晶体结构结构与财产关系的关系

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Stress is a quantity that describes the magnitude of a force that causes deformation, generally defined as internal force per unit area. When forces pull on an object and cause its elongation, like the stretching of an elastic band, it is called tensile stress. When forces cause the compression of an object, it is known as compressive stress. When an object is being squeezed uniformly from all sides, like a submarine in the depths of the ocean, we call this kind of stress bulk stress (or volume...
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