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- Keywords starch gelatination;ohmic heating;measuration; 淀粉糊化;通电加热;测定;
- The steep rise is due to intensive starch gelatinization. 粘度的快速增加主要是由于淀粉强烈的糊化作用。
- The steep riseis due to intensive starch gelatinization. 粘度的快速增加主要是由于淀粉强烈的糊化作用。
- Keywords starch enzyme;maltdrier;fat mimics; 淀粉酶;麦芽糊精;脂肪模拟品;
- Fuction: for determination of cereal and starch gelatinization properties using a viscograph. 功能：测定谷物、淀粉的粘度特性。
- Keywords starch;acrylamide;graft copolymerize; 淀粉;丙烯酰胺;接枝共聚;
- Waston H A. Determination of starch gelatinization temperature[J]. Methods in Carbohydrate Chemistry, 1964(4):240. 张燕萍.;变性淀粉制造与应用[M]
- The domestic and foreign research related to starch gelatinization in recent years was summarized. 对近年来国内外有关淀粉凝胶的研究进行综述。
- 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。
- Keywords Starch ester;Emulsion;Thicken; 淀粉糖酯;乳化;增稠;
- Keywords starch;xylitol;blend;thermoplasticity; 淀粉;木糖醇;共混;热塑性;
- Low a-amylase activity, especially in conjunction with low starch gelatinization, leads to a firm and brittle crumb structure. 面粉中a-淀粉酶活性,尤其再结合以较差的淀粉糊化性,就会导致最终制品呈现一种坚硬,脆裂的屑状结构。
- Keywords Starch;Plasticizer;Plasticizing Mechanism; 淀粉;增塑剂;塑化机理;
- A stable emulsion could be prepared by graft copolymerization of starch gelatinized and oxidized with styrene in presence of initiator. 在引发剂引发下,经糊化氧化处理后的淀粉和苯乙烯接枝共聚可制得稳定的乳液。
- Keywords starch;lac;edible film; 淀粉;紫胶;可食膜;
- Keywords starch;glycol polyglucoside;synthesis; 淀粉;乙二醇糖苷;合成;
- Corn starch gelatinized by sodium hydroxide was grafted with acrylonitrile(AN) in presence of photoinitiators, benzophenone(BP) or and benzoin ethyl ether(BE), under UN-light. 由氢氧化钠成胶状的玉米淀粉在光起始剂、苯甲酮或安息香乙醚的作用下，并在紫外光照射下，与丙烯腈接合。
- Keywords starch graft;absorbent;biodegradablity; 淀粉接枝;吸水剂;生物降解性;
- The correlations between wheat starch gelatinization property and wheat starch granule diameters of starch types A and B(D_(A)and D_(B)) were evaluated. 本文探讨了小麦淀粉颗粒A型和B型直径的大小及颗粒形态对其糊化特性的影响。
- In this paper, Rapid Visco-Analyzer (RVA) was used to determine the starch gelatinization characteristics of ten potato cultivars with high starch contents. 采用淀粉粘度速测仪(RVA)分析了云南省10个高淀粉马薯品种(系)淀粉糊化特性的差异。
