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Updated: Jun 6, 2025

Molecular Entanglement and Electrospinnability of Biopolymers
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Molecular Entanglement and Electrospinnability of Biopolymers

Published on: September 3, 2014

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类化合物对麦粉凝的影响机制,从相互作用和结构角度看:一项比较研究

Weiwei Hu1, Junchao Gu2, Kai Yang3

  • 1Food Science Institute, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.

International journal of biological macromolecules
|November 21, 2024
PubMed
概括

将HPMC,GG和KGM等合物添加到麦粉 (TBS) 中,可以改善其凝性质和消化能力. 这些成分控制粉水解,为功能性食品和血糖控制提供好处.

关键词:
这是一种水合化物.修改属性的修改属性塔塔利亚麦粉粉

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