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Updated: Mar 16, 2026

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粉表面水性对质聚合行为的影响在类似面团的模型系统中

Xiaohui Hu1, Hongchen Fan2, Tao Wang1

  • 1Jiangsu Key Laboratory for Recognition and Remediation of Emerging Pollutants in Taihu Basin, School of Environmental Science and Engineering, Wuxi University, Jiangsu, 214105, China.

International journal of biological macromolecules
|March 14, 2026
PubMed
概括

热处理的粉削弱了小麦面团中与质蛋白的相互作用. 这减少了质的交联和聚合,影响了面包的质量和加工.

关键词:
质质基质矩阵是一种质基质矩阵.粉颗粒是一种粉颗粒.粉颗粒表面的粉颗粒.

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