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Updated: Jan 7, 2026

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乙醇在蒸过程中促进了酸与大米粉的相互作用

Zhijiang Wang1, Xuanhan Lai2, Shaobin Xu2

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.

International journal of biological macromolecules
|December 28, 2025
PubMed
概括

这项研究表明,在蒸过程中将劳里克酸 (LA) 和乙醇结合起来可以增强粉复合,显著增加耐性粉 (RS) 和减缓消化能力,而无需严厉的机械处理.

关键词:
包容性复杂的包容性复杂的多个尺度的结构结构.粉的消化能力V型晶体结构的V型晶体结构

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