The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties
热湿处理改变了米粉中淀粉、蛋白质和脂质的结合方式,从而影响其层级结构和理化性质。
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2023.100785
Xiang, Guiyuan; Li, Jiangtao; Lin, Qinlu; Zhang, Yili; Ding, Yuqin; Guo, Xiaofeng; Pan, Qianru; Liu, Qiongxiang; Fu, Xiangjin; Yang, Ying; Han, Wenfang; Fang, Yong