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Updated: Mar 9, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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挤出温度对麦-棕-鱼类混合物的结构,物理化学和气质特性的影响

Yi Zhang1, Dongxue Gong2, Ye Ning1

  • 1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Food research international (Ottawa, Ont.)
|March 7, 2026
PubMed
概括

麦-棕-鱼混合物的挤出加工 (OBCB) 产生营养粉末. 较高的挤出温度提高了粉末的性能,如吸水和可复合性,有助于工业生产.

关键词:
挤出 挤出 挤出在开始的挤出温度上.这是一种类.温度差异是因为温度差异.全粒谷物全粒谷物

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