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Updated: May 10, 2026

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高水静压处理如何改善菜 (Chenopodium quinoa Willd.) 的化? 这是粉吗?

Yaping Yin1, Yongliang Zhuang1, Liping Sun1

  • 1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.

Food chemistry
|September 14, 2024
PubMed
概括

高水静压 (HHP) 增强了昆粉 (QS) 的八酸酸无水化物 (OSA) 修饰,提高了其稳定皮克林乳液的能力. 这种新的方法使用改性粉提供了优越的乳液稳定性.

关键词:
乳化性能 乳化性能 乳化性能高水静压的高水静压压力奥克尼尔酸无水化物.米粉 米粉 米粉反应效率的反应效率.

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