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机译:淀粉蔗糖酶修饰对天然和酸稀蜡玉米淀粉结构和理化性质的影响
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;
Amylosucrase; Waxy corn starch; Enzymatic elongation; Resistant starch;
机译:淀粉糖酶酶促改性蜡质玉米淀粉:支链伸长对结构和理化性质的影响
机译:淀粉酶修饰的糯玉米淀粉与脂肪酸的络合:其理化性质和消化率的测定
机译:连续和反复干热处理对糯玉米淀粉物理化学和结构性能的影响
机译:糯玉米淀粉和不同类型和比例的非糯淀粉组成的淀粉混合物的糊化特性
机译:玉米粉和淀粉的理化性质及其与两种干磨馏分的凝胶质地的关系。
机译:淀粉酶处理的糯玉米淀粉的结构特征及其体外消化率的关系
机译:糯玉米和马铃薯淀粉混合物在多余水中的结构性质