机译:脱支和反复加湿处理对小麦淀粉结构,理化性质和体外消化率的影响
Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Anhui, Peoples R China|Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Anhui, Peoples R China|Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Anhui, Peoples R China|Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Anhui, Peoples R China|Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Wheat starch; Debranching; Repeated heat-moisture treatment; Structure; Physicochemical properties; In vitro digestibility;
机译:脱委和重复耐热治疗对麦淀粉结构,物理化学性质及体外消化率的影响
机译:重复与连续耐热处理后小麦淀粉的形态学,晶体,物理化学和消化性能改性的分子机制
机译:与连续热湿方式相比,重复的热湿处理在红色小豆淀粉的结构,物理化学和消化率特性的改性方面表现出优势。
机译:原料加工过程中淀粉结构的物理化学改变及其对新断奶仔猪淀粉消化率的影响
机译:湿热处理对块茎和根淀粉结构和理化性质的影响
机译:毛木耳与山药淀粉的协同相互作用:对理化性质和体外淀粉消化率的影响
机译:湿热处理对面包果淀粉多尺度结构和理化性质的影响