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Updated: Jan 12, 2026

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粉-脂肪酸-蛋白质相互作用对OSA修饰下粉复合物的结构,消化能力和eGI的影响

Renhui Fan1, Tingting Li2, Jiajia Zhao3

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Food research international (Ottawa, Ont.)
|November 1, 2025
PubMed
概括

酸酸无水化 (OSA) 的修饰增强了三元粉复合物,改善了结构并减少了粉的快速消化. 这创造了具有低血糖指数的功能性食物,有助于肥胖和糖尿病管理.

关键词:
可消化性 可消化性血糖指数 (Glycemic Index) 是一个指数.改性粉是一种改性粉.分子相互作用分子相互作用.OSA 粉 - 脂肪酸 蛋白质

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