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Updated: May 21, 2025

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葡萄皮质素对粉的结构,粘贴特性和体外消化能力在不同的水分含量和温度下的影响

Yugang Zhang1, Hai He2, Shuyuan Feng1

  • 1Department of Endocrinology, Zhujiang Hospital/The Second School of Clinical Medicine, Southern Medical University, Guangzhou 510280, China.

International journal of biological macromolecules
|March 20, 2025
PubMed
概括

在水热处理 (HT) 的帮助下,葡萄皮中的点改变了玉米粉的结构和消化能力. 这种点丁涂层增强了耐性粉含量,为改善食品应用提供了潜力.

关键词:
水热处理是一种水热处理.在体外可消化性.物理化学 物理化学 化学粉与pectin的相互作用热和粘合性质 热和粘合性质

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