Physicochemical properties of waxy corn flour and glutinous rice flour were studied in this work.
本文分析了干法制粉与湿法制粉获得的蜡质玉米粉与糯米粉的性质差异。
Rheological properties of waxy corn flour were studied in this work,and the rheological model was described.
研究了蜡质玉米粉糊的流变特性,建立了相应的流变模型,确立了本构方程。
Rheological properties of waxy corn flour and effects of different flour milling ways on them were studied,and rheological models were established.
本实验对蜡质玉米粉糊的流变特性进行研究,建立相应的流变模型,并研究制粉方法对流变特性的影响。
The modification of waxy corn starch paste by microwave irradiation was studied.
本文采用微波辐射对蜡玉米淀粉糊进行改性。
The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.
本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
The physiochemical properties, including granule appearance, microstructure of polarized light, gelatinization, transparency, retrogradation, freeze-thaw stability, rheology of waxy maize starch and so forth were studied systematically.
利用Brabender的粘度仪、扫描电子显微镜及Broorfield旋转粘度计等现代仪器研究了蜡质玉米淀粉的理化性质 ,包括颗粒形貌、偏光显微结构、糊化特性、糊的透明度、糊的凝沉性、糊的冻融稳定性以及糊的流变性等性质。
The change of properties of waxy maize starch paste was studied after ultrasonic.
研究了超声波处理前后蜡质玉米淀粉的流变性质变化。
The properties of mono-starch phosphate made from potato starch,waxy corn starch,tapioca starch,and wheat starch were studied.
本文比较了马铃薯淀粉、蜡质玉米淀粉、木薯淀粉、小麦淀粉及经磷酸化后产品的物理性能 ,着重研究了其粘度及糖、盐对其粘度的影响并比较了磷酸化对糊的透明度、冻融稳定性及其对发泡体系的影响 ,结果表明不同淀粉制得的淀粉磷酸单酯的性能有很大差别。
Firstly, hydroxypropyl waxy corn starch(HPWCDS) was obtained from waxy corn starch by microwave radiation.
本论文主要研究了以蜡质玉米淀粉为原料,采用微波法制备羟丙基乙酰化二淀粉己二酸酯的工艺,并研究了其基本性质、结构及其在食品中的应用。
Dodecenly succinic anhydride(DDSA) waxy corn starches with paste top viscosity and degree of sub-stitution(DS) were prepared by the base catalyzed reaction with starch granular in aqueous slurry.
在碱性条件下,蜡质玉米淀粉与十二烯基琥珀酸酐(DDSA)反应可制得较高黏度、适宜取代度(DS)的酯化淀粉。
Study on Rheological Properties of Waxy Corn Flour Paste Processed by Different Milling Ways
不同制粉方法对蜡质玉米粉糊的流变特性影响的研究
Studies on the property of Octenyl Succinic Anhydride modified waxy corn starch
蜡质玉米辛烯基琥珀酸淀粉酯理化性质的研究
Synthesis of High Viscosity Dodecenyl Succinic Anhydride Waxy Corn Starch
高黏度蜡质玉米十二烯基琥珀酸酯淀粉的合成
Effects of Dynamic High-pressure Microfluidization on Granular Structure of Waxy Maize Starch
动态超高压微射流对蜡质玉米淀粉颗粒结构的影响
Preparation of waxy corn composite modified starch and its application in yoghurt
蜡质玉米复合变性淀粉的制备及在酸奶中的应用
The Application of Waxy Corn Composite Modified Made of Different Cross-linking Agent Starch to Yogurt
不同交联剂制备的蜡质玉米复合变性淀粉在酸奶中的应用研究
Study on semi-dry preparation and emulsifying property of waxy maize starch stearates
半干法制备硬脂酸蜡质玉米淀粉酯工艺及其乳化性研究
Food companies value the clear cohesive pastes produced from waxy maize starch.
食品厂用含蜡玉米淀粉生产透明粘性糊料。
Influence of High Oil Maize Xenia on Grain Quality of Normal Maize;
高油玉米花粉直感对普通玉米籽粒品质的影响
Preparation, Properties and Application of Stearate Starch;
硬脂酸玉米淀粉酯的制备、性质及应用
Studies on the Preparation and Properties of Corn Starch Toothpick;
玉米淀粉牙签的制备及其性质的研究
Analysis on Kernel Characteristic and Starch Granule Shape of Pop Corn
爆裂玉米籽粒品质及淀粉粒形态分析
Preparation and properties of biodegradable plastics prepared by using corn gluten meal
玉米黄粉可降解性塑料的制备和性质
Effect of High Oil Corn Pollinator on Kernel Quality of Common Corn and Their Physiological and Biochemical Basis;
高油玉米花粉对普通玉米籽粒品质的影响及其生理生化基础
Changes of Dry Matter Accumulation and Photosynthetic Characteristics of Normal Corn after Pollinated by High-oil Corn
普通玉米授高油玉米花粉后干物质积累及光合特性的变化
Molecular Evidence for Domestication Selection in the Waxy Site of Chinese Waxy Maize;
中国糯玉米蜡质基因位点受到人工选择的分子证据
Effects of dynamic high pressure microfluidization on physico-chemical properties of waxy rice starch
动态超高压微射流对蜡质大米淀粉理化性质的影响
Studies on the Enzymatic Wet Milling Process of Corn Starch and It's Physical and Chemical Properties;
玉米淀粉的酶法湿磨工艺及其理化性质研究