通过双重挤出-分枝剥离的全麦面粉中,pullulanase度对抗性粉的形成的影响

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Molecular Entanglement and Electrospinnability of Biopolymers
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Tizazu Yirga Bereka1,2, Xing Zhou1, Zhenye Sun1

  • 1School of Food Science and Technology, Jiangnan University, Wuxi, China.

Journal of the science of food and agriculture
|June 10, 2025
PubMed
概括

这项研究使用双挤出和pullulanase在麦粉中开发了耐性粉5型. 这一过程提高了耐性粉含量,为糖尿病和其他非传染性疾病的管理提供了潜在的好处.

关键词:
XRD XRD 在线观看粉糖是什么 粉糖是什么氨基脂复合物氨基脂复合物挤出 挤出 挤出 挤出补水特性 补水特性抗粉耐药性粉的方法

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