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Updated: Jan 16, 2026

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来自Cyperus esculentus L. (虎) 油蛋糕的粉-黄类相互作用:对结构,物理化学特性和消化能力的洞察

Yerkengul Yertai1, Zixiang Shao1, Yutian Gao2

  • 1Department of Food Science and Engineering, College of Smart Agriculture, Xinjiang University, Urumqi 830046, China.

Food chemistry: X
|October 6, 2025
PubMed
概括

虎黄酸与粉结合,增强其结构,热稳定性和抗氧化能力. 这种相互作用还增加了耐性粉 (RS) 和减少了快消化粉 (RDS),促进了更健康的食品应用.

关键词:
黄类化合物 黄类化合物在体外消化过程中消化.物理化学特性 物理化学特性粉是一种粉.虎的坚果 虎的坚果

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