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Updated: Jan 10, 2026

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超高压加工增强了粉酸复合物的结构性,性和体外消化性

Sixuan Zhao1, Xinhua He1, Yue Wang1

  • 1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Food chemistry: X
|November 24, 2025
PubMed
概括

超高压 (UHP) 处理精确地修改了米粉-糖酸盐 (CG) 复合物. 这种方法为半固体和低消化性食品提供了量身定制的功能,性能优于传统加热.

关键词:
在体外可消化性.风病学性质 风病学性质粉-糖酸复合物粉-糖酸复合物结构特征 结构特征 结构特征超高压 (UHP) 是指超高压的

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