挤压处理下杨梅叶原花色素-大米淀粉复合体形成机制及其消化特性研究
序号 | 标题 | 类型 | 作者 |
---|---|---|---|
1 | Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour | 期刊论文 | Yuxue Zheng;Xiuxiu Yin;Xiangli Kong;Shiguo Chen;Enbo Xu;Donghong Liu;Yukiharu Ogawa;Xingqian Ye;Jinhu Tian |
2 | Effect of extrusion processing on the microstructure and in vitro digestibility of broken rice | 期刊论文 | Yang Wenhan;Zheng Yuxue;Sun Weixuan;Chen Shiguo;Liu Donghong;Zhang Huiling;Fang Haitian;Tian Jinhu;Ye Xingqian |