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Updated: Jul 8, 2026

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珍珠小米和蛋白质的分离和微化:特征,结构功能关系和热行为

Kavita Thakur1, Rajan Sharma1, Sunil Kumar Khatkar2

  • 1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141 004, India.

Food chemistry
|July 22, 2025
PubMed
概括

微缩改进了珍珠小米和的蛋白质,提高了它们的技术功能和消化能力. 这种技术显著减少了颗粒大小和蛋白质结构的改变,为改善食品应用提供了潜力.

关键词:
规范性变化 规范性变化颗粒大小 颗粒大小珍珠小米和小麦蛋白质.蛋白质微化的过程热行为热行为.

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