1) waxy maize starch stearates
硬脂酸蜡质玉米淀粉酯
1.
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
2) stearic porous corn starch ester
硬脂酸多孔玉米淀粉酯
1.
Comparing with that of the porous starch,the oil adsorbing capacity and specific surface area of stearic porous corn starch ester increased after esterification.
对以多孔玉米淀粉为原料经干法酯化制备的硬脂酸多孔玉米淀粉酯进行性质测定。
3) ester of stearic acid and starch
硬脂酸玉米淀粉酯
1.
Study on properties of ester of stearic acid and starch prepared by the methods of extrusion and high temperature
两种不同方法制备的硬脂酸玉米淀粉酯的性质研究
4) waxy maize starch
蜡质玉米淀粉
1.
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。
2.
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。
3.
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。
5) waxy corn starch
蜡质玉米淀粉
1.
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。
2.
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。
3.
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。
6) corn starch acetate
玉米淀粉醋酸酯
1.
The effects of pH、temperature and time of reaction on the ace-tyl contents of corn starch acetate were studied.
以玉米淀粉为原料、醋酸酐为改性剂,在水相体系中、碱性条件下合成了低取代度的玉米淀粉醋酸酯。
补充资料：硬脂
分子式：
分子量：
CAS号：
性质：见硬脂精。
分子量：
CAS号：
性质：见硬脂精。
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