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- 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。
- 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。
- 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；
- 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。
- 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 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。
- The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied. 用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
- The particle size of rice starch after micronization hat no quite influence on visible light absorption value of starch fraction, but a . 以籼米为原料制备微细化淀粉,进行粒度分级后用凝胶色谱等方法研究微细化大米淀粉的分子特性。
- Sake brewing begins with the introduction of koji, which break down rice starch into glucose in a process known as “saccharification. 酒曲使大米中的淀粉转化为葡萄糖，这个过程称之为糖化过程。
- The rheological properties and texture of rice starch paste during retrogradation were studied by using a rotary rheometer and discrepant microscope. 采用旋转粘度仪和相差显微镜研究了稻米淀粉糊在存放过程中的流变学特性和质构特性的变化,以探索淀粉糊的老化本质。
- The retrogradation kinetics property of rice starch paste derived from indica rice, japonica rice and glutinous rice was studied using a rotary rheometer. 以不同类型稻米为原料,用旋转粘度仪研究较稀浓度淀粉糊的老化动力学,以预测和控制稻米淀粉糊老化。
- Differential Scanning Calorimeter (DSC) was used to determine and study the gelatinization temperature and enthalpy of raw rice starch and resistant starch. 摘要采用差示扫描量热分析技术(DSC)对大米原淀粉及抗性淀粉样品的糊化温度和吸热焓进行了测试和研究。
- Rice starch was mechanically ground by ball milling.The rheological property of the super micronized rice starch was studied under different grinding time and temperature. 以大米淀粉为材料,采用机械球磨法制得超微细化大米淀粉,研究球磨时间和温度对大米淀粉流变学特性的影响。
