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Updated: Jul 11, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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用Buddleja officinalis Maxim复合的粘性大米粉的高压加工. 摘要:改善结构稳定性和消化能力

Qisheng Yue1, Yijin Peng1, Zi Li1

  • 1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China.

International journal of biological macromolecules
|April 25, 2025
PubMed
概括

高压加工 (HPP) 增强了与Buddleja officinalis Maxim.复合的黄色粘性大米粉 (Y-GRS). 的提取物 (BOME). 这提高了粉的稳定性,结构和消化能力,使其适合食品应用.

关键词:
氨基菌素是一种氨基菌素.多个尺度的结构结构.非热技术非热技术

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