这篇综述系统分析了水热处理（HMT）对小米（millets）的淀粉凝胶化（gelatinization）、蛋白质变性（denaturation）及抗营养素（antinutritional factors）降解的作用机制，探讨了蒸汽处理（steaming）、热湿处理（heat-moisture treatment）等技术对小米功能特性（如消化率、抗 ...

This week, we explore the science behind starch gelatinization, a phenomenon found in Chinese “tangzhong” and Japanese “yudane” techniques. Then, we put it to the test to see how much gelatinized ...

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