Page 211 - 《精细化工》2023年第8期

第 8 期 王丽爽，等: 米谷蛋白对挤压淀粉复合物结构及性质的影响 ·1825·

2.8 复合物微观形态的分析 参考文献：
大米淀粉颗粒、米谷蛋白与淀粉的混合物（未 [1] LIU S D (刘思迪), WANG B L (王百龙), HUANG M L (黄敏丽),
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淀粉表现为规则的颗粒状态 [20] ，而米谷蛋白呈现连 [2] WANG P, FU Y, WANG L J, et al. Effect of enrichment with stabilized
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的片状结构，表明二者之间发生了很好的融合，形 1600211.
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发以及应用提供了分子水平的理论依据。 （下转第 1848 页）