塔塔里麦粉-鲁丁-氧化复合物的物理化学,结构,消化特性和相互作用机制

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Updated: Jun 8, 2025

Formation of Dispersible Taohong Siwu Tablets
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Formation of Dispersible Taohong Siwu Tablets

Published on: February 3, 2023

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Xiaoping Li1, Miaofei Bu1, Xinxin Ding1

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China, 710062.

International journal of biological macromolecules
|November 7, 2024
PubMed
概括

氧化和鲁丁显著改变了麦粉的性质. 常规添加会影响粉结构和粘度,而氧化会减轻这些影响并稳定系统.

关键词:
() () () () () ) () () () ) () () () () ) () () ) () ) () () ) () ) () ) () ) () ) () ) () ) () () () ) () ) () ) () ) () ) () ) () ) () ) () ) () () ) () () ) () ) () ) ()相互作用机制 相互作用机制一个常规的日常生活.结构性和消化性质的特性塔塔利亚麦粉粉

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