机译:玉米淀粉,玉米油和玉米蛋白的三元共混物的结构,理化和体外消化特性
School of Food Science and Engineering, South China University of Technology;
School of Food Science and Engineering, South China University of Technology;
School of Food Science and Engineering, South China University of Technology;
School of Food Science and Engineering, South China University of Technology,Ministry of Education Engineering Research Centre of Starch & Protein Processing, South China University of Technology,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology;
School of Food Science and Engineering, South China University of Technology,Ministry of Education Engineering Research Centre of Starch & Protein Processing, South China University of Technology,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology;
School of Food Science and Engineering, South China University of Technology,Ministry of Education Engineering Research Centre of Starch & Protein Processing, South China University of Technology,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology;
Heat treatment; In vitrodigestibility; Maize starch; Zein; Maize oil;
机译:米淀粉/面粉和玉米油通过热水分处理络合:结构,体外消化和物理化学性质
机译:物理化学,纹理和含有高粱玉米粉和玉米饼(含高粱的玉米饼(高粱双子)的体外淀粉消化性质(玉米氏菌酸盐(L.)摩洛尔(L.)Moench)麸皮
机译:物理化学性质和体外淀粉消化的原生和挤出玉米面粉对分支酶和麦芽原α-淀粉酶治疗的影响
机译:玉米淀粉和茶多酚复合材料的理化性质和体外消化
机译:优质蛋白玉米(QPM)中玉米蛋白的组成对蛋白质在挤压过程中的微观结构和化学修饰的重要性,以及它们对玉米基挤压物质地的影响。
机译:大气压等离子射流对糯玉米淀粉和普通玉米淀粉结构和理化特性的影响
机译:天然和膨化玉米粉经分支酶和麦芽糖α-淀粉酶处理后的理化性质和体外淀粉消化变化