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1) granular cold-water swelling starch
颗粒冷水溶胀淀粉
1.
Application of granular cold-water swelling starch in microwave food;
颗粒冷水溶胀淀粉在微波食品中的应用
2) granular cold-water-soluble starch
颗粒状冷水可溶淀粉
1.
The effects of ethanol concentration, alkaline concentration, reaction temperature, reaction time, and other factors to the solubility of granular cold-water-soluble starch were analyzed, and the preparation technology conditions were also optimized.
以小麦A淀粉为材料,采用乙醇-碱处理法制备颗粒状冷水可溶淀粉,在系统分析乙醇体积分数、碱浓度、反应温度、反应时间等因素对颗粒状冷水可溶淀粉溶解度影响的基础上,对其制备工艺条件进行了优化。
3) granular cold-water-soluble waxy maize starch
颗粒状冷水可溶糯玉米淀粉
1.
Preparation of granular cold-water-soluble waxy maize starch by alcoholic-alkaline treatment;
酒精碱法制备颗粒状冷水可溶糯玉米淀粉的研究
4) cold-water-swelling starches
冷水膨胀淀粉
5) starch granules
淀粉颗粒
1.
Control and study on the various parameters of manufacturing blank starch granules with FLP-3 one-step-granulating;
FLP-3型一步制粒机制备空白淀粉颗粒各项参数的控制研究
2.
Attachment of Bifidobacterium to starch granules is believed to offer a selective advantage in the host intestine and may even prolong them viability.
双歧杆菌是人和某些动物肠道内正常的有益菌群,将双歧杆菌粘附到淀粉颗粒上能为细菌提供选择优势性,延长细菌的存活。
3.
It shows that there exists some radial, tube-like channels in corn and sorghum starch granules, they penetrate from the external surface inward a cavity at the hilum in recent study.
详述淀粉颗粒的形状大小、结晶结构、分子结构、颗粒的微孔特性等最新研究成果,同时对淀粉颗粒及淀粉化学改性的研究方向提出展望。
6) starch granule
淀粉颗粒
1.
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。
2.
Light Microscopy and Scanning Electron Microscopy were used to observe the structures and overall appearances of several kinds of starch granules of potato, tapioca and corn.
为研究马铃薯、木薯和玉米淀粉的结构与形貌特征,采用光学显微镜及扫描电子显微镜系统分析了3种原淀粉颗粒的脐点、轮纹等结构及整体形貌;用三氯氧磷作交联剂,对这些原淀粉进行了交联改性等相关处理,使观察结果更为清晰明确。
3.
Results show that, compared with original starch, the granule diameter of starch phosphate monoester of potato is increased, the starch granules do not change much, and the gelatinization temperature decreases after esterifying.
试验结果表明,与原淀粉相比马铃薯磷酸单酯粒径增大,淀粉颗粒无明显变化,糊化温度降低;影响酯化的因素大小顺序为:酯化剂用量>pH>酯化温度>酯化时间;最佳酯化条件为:酯化剂用量25%,pH8。
补充资料：美国冷水虾
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