1) sodium starch phosphate
淀粉磷酸钠
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
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。
6) 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
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