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Updated: Jun 18, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

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基于分子和超分子结构的高水静压处理下不同粉的物理化学特性变化的机制理解

Xinyu Zhang1, Chao Wang1, Yiqing Zhu1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China.

Food chemistry
|October 3, 2024
PubMed
概括

高液压压处理改变了米粉的结构,影响了物理化学特性. 这种方法提高了粉的凝化,粘度和硬度,用于新型产品的开发.

关键词:
高水静压的高水静压压力分子结构分子结构.米粉是一种粉.超分子结构 超分子结构

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