1) starch phosphate ester
淀粉磷酸酯
1.
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。
2.
The effects of substitution degree on paste viscosity,clarity,freeze-thaw stability,retrogradation,gelatinization difficult or easy degree,salt tolerance,sucrose tolerance and anti-mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied.
研究了香芋淀粉磷酸酯的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。
3.
The starch phosphate ester was developed for settling agent of fine coal meals.
采用玉米淀粉与磷酸二氢钠进行反应，制备用作细煤粉沉降剂的淀粉磷酸酯。
2) starch phosphate
淀粉磷酸酯
1.
The effects of urea on the preparation of starch phosphate were discussed in this article.
研究了尿素在淀粉磷酸酯制备中的作用,加入相当于淀粉质量0、2%、4%的尿素,可以使反应效率由19 7%提高到46 6%,但是当添加尿素量增加到6%时,反应效率降低至10 68%。
2.
In order to make use of the abundant nutrinion component in sweet potato stem apex, the effects of different addition of its powder and starch phosphate on four qulity indices of the dried noodle such as broken ratio, cooking time, cooking loss, cooked noodle’s broken ratio and water absorption were studied.
为了利用甘薯茎尖丰富的营养成分,该试验通过复因素试验分析测定了添加甘薯茎尖粉和淀粉磷酸酯对挂面弯曲断条率、烹煮时间、烹煮损失、熟断条率和吸水率等品质指标的影响。
3) phosphorylated starch
淀粉磷酸酯
1.
The paper aims at the research on phosphorylated starch ,its structure, reaction mechanism ,properties and applications in foodstuff industry.
论述淀粉磷酸酯的结构、反应机制、性质及在食品工业中的应用。
4) phosphate starch
磷酸酯淀粉
1.
Development of investigation on dry preparation of phosphate starch;
干法制备磷酸酯淀粉的研究进展
2.
Optimum preparation technology of phosphate starch with half-wet process;
半干法制备磷酸酯淀粉工艺优化研究
3.
Performance Comparison of Phosphate Starch and Acetate Starch;
磷酸酯淀粉与醋酸酯淀粉性能对比
5) starch phosphate ester
磷酸酯淀粉
1.
Effect of maize starch phosphate ester on the texture of chicken meat sausage;
玉米磷酸酯淀粉对鸡肉火腿肠制品质构的影响
6) phosphorylated starch
磷酸酯淀粉
1.
The effects of types and content of the residual reactants such as sodium dihydrogen phosphate,sodium hydrogen phosphate,sodium phosphate,phosphoric acid,sodium pyrophosphate and pentasodium triphosphate within phosphorylated starch on the sizing behaviors of the modified starch were investigated in terms of viscosity,hot paste stability,adhesion behavior,and the behavior of starch film.
以磷酸酯淀粉浆料的粘度、热浆粘度稳定性、粘附性能、浆膜性能为指标,研究了淀粉磷酸酯化反应残留物的种类及其含量对浆料基本性能的影响;并以磷酸二氢钠残留物为例,探讨了它对磷酸酯淀粉与PVA1799及PVA1788混合浆性能的影响。
2.
The paste behaviors of two kinds ionized starches—the phosphorylated starch and the cationic starch was investigated, and the influences of the electrolytes involved in the modified starch were also evaluated.
本课题主要研究了磷酸酯淀粉与阳离子这两类离子化变性淀粉浆料的性能,并探讨了这些变性淀粉中存在的电解质对其浆料性能的影响。
补充资料：淀粉磷酸钠
分子式：
CAS号：
性质：白色至近似白色粉末。几乎无臭。溶于水，不溶于乙醇。可溶于冷水成为高黏度糊状液体。低温下也稳定。用作食品增黏剂和糊料。在食品中的使用量低于食品重量的2
CAS号：
性质：白色至近似白色粉末。几乎无臭。溶于水，不溶于乙醇。可溶于冷水成为高黏度糊状液体。低温下也稳定。用作食品增黏剂和糊料。在食品中的使用量低于食品重量的2
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条