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压力下的豆粉:通过处理结构功能分析测试技术功能

Navneet1, Iris J Joye1

  • 1Department of Food Science, University of Guelph, Canada.

Food chemistry
|April 10, 2025
PubMed
概括

高压加工 (HPP) 改变了豆粉的结构,影响了其技术功能. 这项研究表明,HPP修改了粉和蛋白质,影响了粘度和吸水能力.

关键词:
粉末的修改是粉末的修改面粉粘贴是面粉粘贴的一种方式.高压加工的高压加工方法海军豆面粉 海军豆面粉蛋白质的二次结构 蛋白质二次结构粉的结晶性 粉的结晶性

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