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- The starch phosphate was prepared with rice starch as raw material and sodium tripolyphosophate. 摘要以大米淀粉为原料,与三聚磷酸钠反应,制得淀粉磷酸酯;
- rice starch phosphate 淀粉磷酸酯
- Waxy rice starch gels are clear and cohesive. 含蜡大米淀粉凝胶是透明的并有粘性。
- Rice starch was acetylated and cross-linked by extrusion and wet-method. 对比研究了挤压法和湿法制备乙酰化大米淀粉与交联大米淀粉的工艺与理化特性。
- With the increase of combined phosphorus of starch phosphate ester,the retention of paper additive would increase to all of filling and fibril. 随着淀粉磷酸酯中结合磷的提高,造纸添加剂对填料的留着和对细小纤维的留着作用均增大。
- The relationship between the technological parameters and the degree of substitution of starch phosphate and caramel color was discussed. 同时,探讨了淀粉磷酸酯的取代度和焦糖色素的色率与操作参数之间的关系。
- The results obtained from experiments showed that starch phosphate and caramel all could be prepared from starch with extrusion. 通过实验证实了以淀粉作原料,用挤压机可以制备出淀粉磷酸酯和焦糖色素。
- With the increase of combined phosphorus of starch phosphate ester, the retention of paper additive would in crease to all of filling and fibril. 摘要随着淀粉磷酸酯中结合磷的提高,造纸添加剂对填料的留着和对细小纤维的留着作用均增大。
- The microstructure indicated that the structure of modified rice starch vanished after extrusion. 超微结构表明挤压法制备的大米变性淀粉的淀粉结构已经消失。
- There were obvious retention on diester and tri-ester of correlation in starch phosphate ester and there was little retention in monoester. 淀粉磷酸酯中有交联性的二酯和三酯有较明显的留着作用,而对单酯的留着作用不十分明显。
- The rice starch gels strength properly decreased and the flexility enhanced by additionof starch acetate. 淀粉醋酸酯的添加可以适度降低大米淀粉凝胶的强度,提高淀粉凝胶的柔韧性。
- The inhibition of trehalose for the retrogradation of sticky rice starch was studied. 摘要本文主要研究了海藻糖对糯米粉的回生抑制作用。
- The results indicated that three stages of rice starch gelatinating could be observed. 结果表明,淀粉的糊化具有上升、平缓和回落三个阶段。
- The gelatinization properties and gelatinization process of native rice starch under excessive water were studied. 对不同初始粒径的稻米淀粉的糊化进程进行了研究。
- The microcosmic configuration and the paste properties of hydroxypropylated waxy rice starch were studied. 对羟丙基糯米淀粉微观形态及其淀粉糊性质进行了研究。
- The effect of sodium pyrophosphate,glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by Dynamic Rheometry. 采用动态流变仪对米线生产中三种常用添加剂焦磷酸钠、单甘酯和淀粉醋酸酯对大米淀粉流变特性的影响进行了研究。
- The physicochemical properties of starch phosphate obtained were studied in detail by using modem analysis apparatuses such as spectrophotometer and circumvolve viscosity analyzer and so on. 并采用分光光度计、旋转黏度计等现代分析仪器,对生成的淀粉磷酸酯的理化性质进行了较详细的研究。
- Hamaker B.R.and Griffin V.K.,Effect of disulfide bond-containing pro tein on rice starch gelatininzation and pasting.Cereal Chen. 邱明发、金铁成、周瑞芳;等.;米谷蛋白与淀粉组分在大米陈化过程中的变化
- The physicochemical properties of starch phosphate obtained were studied in detail by using modern analysis apparatuses such as spectrophotometer and circumvolve viscosity analyzer and so on. 并采用分光光度计、旋转黏度计等现代分析仪器,对生成的淀粉磷酸酯的理化性质进行了较详细的研究。
- The gelatinization and retrogradation of three different kinds of rice starch were studied by DSC and Dynamic Rheometry. 利用差示扫描量热仪和动态流变仪对3种不同大米淀粉的胶凝和回生过程进行了研究。