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Xu Lu1, Meifang Zhong2, Jiaxin Zuo3

  • 1College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.

概括

莲花种子粉通过键和疏水力物理结合酸. 这种相互作用改变了粉的特性,影响了食品加工应用.