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Updated: May 28, 2025

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双重修饰对玉米粉的物理化学,结构性质和功能组分布的影响:一种分子方法

Sahand Sohrabi1, Hedayat Hosseini1, Saeedeh Shojaee-Aliabadi1

  • 1Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

International journal of biological macromolecules
|February 9, 2025
PubMed
概括

使用氧化和交叉链接对玉米粉进行双重修改,显著提高了其热稳定性和功能性质. 这些增强粉是理想的食品应用,如加厚剂和薄膜形成剂.

关键词:
交叉链接是指交叉链接.美国国家安全委员会 DSC.双重修改是一种双重修改.氧化过程中的氧化.粉分子粉分子

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