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- This kind of gelatinized starch adhesive has a good adhesive rate, adhesive strength, drying rate, and stability. 制备的淀粉粘合剂性能优良,具有粘接速度快、粘接强度大、干燥速度快及储存稳定性好等特点。
- Strong heating with water gelatinizes starch. 炽热加上水于淀粉成为胶状。
- The gelatinized starch having functions of both absorption and flocculation is applied to the clarification of low alcohol liquor. 糊化淀粉具有吸附一絮凝复合功效，本文应用于低度白酒的澄清。
- A new preparation process of gelatinized starch adhesive is introduced in this paper.The oxidation section usedin preparation process of starch adhesive is taken off. 本文介绍了一种制备糊化淀粉粘合剂的新型工艺,该工艺去掉了淀粉粘合剂制备中普遍使用的氧化工序。
- The stability of freeze after gelatinized and the colour change of GSHP were studied,these properties were compared with the gelatinized starch by heating (GSH). 研究了玉米淀粉高压糊化后的冻融稳定性和色泽变化，并和热糊化淀粉的老化特性和色泽变化做了比较。
- BY COMPARISON OF CORN STARCH AND CYPERUS STARCH,THE PHYSICO-CHEMICAL CHARACTERISTICS OF CYPERUS GELATIN STARCH HAS BEEN STUDIED IN DELTAIL. 通过与玉米淀粉和油莎豆淀粉相比较,系统研究了油莎豆凝胶淀粉的理化特性,包括:粘度的测定;
- Scanning electron microscopy (SEM) studies confirmed the disrupted, absorbent microstructure in dried gelatinized starch powder, and intact surface of the isolated intact starch granules. 以电子显微镜发现乾燥淀粉糊化后微细结构被分解而原始淀粉颗粒表面则否。
- The corn gelatin starch prepared in pilot plant scale was used to substitute gelatinas a stabilizer in ice cream and fermented milk drink and as a gelatinizer in fruit jelly. 采用玉米凝胶淀粉的中试产品，作果冻胶凝剂，冰淇淋、发酵乳酸饮料等的增稠稳定剂。
- Keywords CYPERUS;STARCH;GELATIN STARCH;VISCOSITY; 油莎豆;淀粉;凝胶淀粉;粘度;
- Malabsorption difficulties and adverse physiological effects are known for all the available carbohydrates but gelatinized starches give little or no trouble. 大家都知道，除了糊化淀粉大致上没有问题以外，所有可利用碳水化合物都有吸收不良的问题和有害的生理影响。
- Keywords starch slurry;high temperature;gelatinized starch granule; 淀粉浆料;高温;凝胶化颗粒;
- Physico-chemical Characteristics of Cyperus Gelatin Starch 油莎豆凝胶淀粉的理化特性研究
- Keywords starch slurry;gelatinized starch granule;structure character; 淀粉浆;凝胶化淀粉颗粒;结构特征;
- Sugar and starch are broken down in the stomach. 糖和淀粉在胃里被分解。
- It is also known as the gelatin agglutination test. 这也被称之为胶凝试验。
- Gelatin is a clear tasteless substance. 明胶是一种透明无味的物质。
- Heat treatment may cause starch grains to be gelatinized. 热处理可使淀粉颗粒明胶化。
- An edible starch made from these plants. 葛粉从这些植物中提取的食用淀粉
- hot water will gelatinize starch. 热水将会使淀粉胶化。
- A jelly made with gelatin, used as a dessert or salad base. 果冻果冻，由明胶制成，作为点心或色拉底使用
