1) carbxylmethyl artemisia glue
羧甲基沙蒿胶
1.
This paper mainly studied the properties of carbxylmethyl artemisia glue.
研究了羧甲基沙蒿胶的性质。
2) Artemisia sphaerocephala Krasch gum
沙蒿籽胶
1.
Fractionation and Structure of Polysaccharides of Artemisia sphaerocephala Krasch gum;
沙蒿籽胶多糖的分级纯化和结构分析
2.
The viscoelastic properties,gel characteristic and denatured temperatures of soybean protein isolate(SPI)were studied with and without Artemisia sphaerocephala Krasch gum(ASKG)by rheometry,texture analysis and differential scanning calorimetry(DSC).
采用流变仪、质构分析仪和差示扫描量热仪分别测定了添加与不添加沙蒿籽胶(ASKG)的大豆分离蛋白(SPI)的粘弹性、凝胶特性和变性温度,并对两者之间的作用机理进行了初步探讨。
3) Artemisia sphaerocephala Krasch gum
沙蒿胶
1.
The edible quality of sweet potato starch noodles with addition of Artemisia sphaerocephala Krasch gum was studied by differential scanning calorimeter(DSC),dynamic oscillatory rheometry and physical property detector to disclose the internal relationship between Artemisia sphaerocephala Krasch gum and quality of starch noodle.
采用差示扫描量热仪(DSC)、动态流变仪、物性测试仪研究分析不添加与添加沙蒿胶对甘薯粉丝产品的食用品质,揭示沙蒿胶与粉丝品质的内在关系。
2.
This paper mainly studies the thermal characteristics of Artemisia sphaerocephala Krasch gum using differential scanning calorimetry (DSC) and thermogravimetric analysis(TGA).
采用差示扫描量热仪(DSC)和热重分析仪(TGA)对沙蒿胶热稳定性进行了研究。
4) artemisia glue
沙蒿胶
1.
In order to improve the water solubility of artemisia glue and widen the application field, carboxylmethyl group was introduced into its molecular chain.
为提高沙蒿胶的水溶性而使其应用得以拓宽,采用向其大分子链引入羧甲基基团,制备羧甲基沙蒿胶的方法。
2.
It was studied in this thesis the preparation of Artemisia glue, under the condition of alkali, chloroacetic acid was used as etherification agent and the properties, structures and application in quick-frozen dumpling were researched too.
本论文主要研究了以沙蒿胶为原料,氯乙酸为醚化剂,在碱性条件下合成羧甲基沙蒿胶的工艺,并研究了羧甲基沙蒿胶的性质、结构及其在速冻水饺中的应用。
5) ASK gum
沙蒿胶
1.
Under the influence of ASK gum, the water absorption capacity, the draw force and the resistance of the dough were increased by 1.
由于沙蒿胶的作用,可使面团总吸水量增加1。
2.
In this thesis, we found the best extracted conditions of Artemis sphaerocephala Krasch Gum (ASK gum) which was extracted from Artemis sphaerocephala Krasch seeds and studied the ASK gum effected the frozen dough on ferment rheology, dynamic rheology and texture of bread made from frozen dough.
本论文主要研究了从沙蒿种子中提取的沙蒿胶的最佳条件和沙蒿胶对于冷冻面团的发酵流变特性、动态流变特性和烘焙产品的质构特性的影响。
3.
The food processing fuction and T2DM alleviation of ASK gum, a special gum extracted from the ASK seed, were discussed.
【目的】研究沙蒿胶的加工功能特性以及沙蒿多糖缓解Ⅱ型糖尿病(T2DM)症状的作用,对开发和利用我国沙漠地区的特色植物资源—沙蒿具有重要的理论和实践意义。
6) ASK gum
沙蒿籽胶
1.
This research was focused on a mathematical model of extraction process of ASK gum.
本研究以白沙蒿籽为原料,旨在确立沙蒿籽胶浸提数学模型,并对沙蒿籽胶的物性进行研究分析,以期更广泛地应用于食品工业中。
补充资料：N-(羧甲基)-N-[2-[(羧甲基)氨基]乙基甘氨酸三钠盐
CAS: 19019-43-3
中文名称: N-(羧甲基)-N-[2-[(羧甲基)氨基]乙基甘氨酸三钠盐; N-(羧甲基)-N-N'-乙烯二甘氨酸三钠盐
英文名称: Glycine, N-(carboxymethyl)-N-[2-[(carboxymethyl)amino]ethyl ] -, trisodium salt
N-(Carboxymethyl)-N,N'-ethylenediglycine, trisodium salt
n-(carboxymethyl)-n-[2-[(carboxymethyl)amino]ethyl]-glycin trisodium salt
Glycine,N-(carboxymethyl)-N-[2-[(carboxymethyl)amino]ethyl ]-,trisodium salt
N-(Carboxymethyl)-N,N'-ethylenediglycine,trisodium salt
中文名称: N-(羧甲基)-N-[2-[(羧甲基)氨基]乙基甘氨酸三钠盐; N-(羧甲基)-N-N'-乙烯二甘氨酸三钠盐
英文名称: Glycine, N-(carboxymethyl)-N-[2-[(carboxymethyl)amino]ethyl ] -, trisodium salt
N-(Carboxymethyl)-N,N'-ethylenediglycine, trisodium salt
n-(carboxymethyl)-n-[2-[(carboxymethyl)amino]ethyl]-glycin trisodium salt
Glycine,N-(carboxymethyl)-N-[2-[(carboxymethyl)amino]ethyl ]-,trisodium salt
N-(Carboxymethyl)-N,N'-ethylenediglycine,trisodium salt
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