机译:魔芋葡甘露聚糖对玉米淀粉糊化和流变特性的影响
Anhui Agr Univ, Anhui Prov Engn Lab Agr Prod Proc, Hefei 230036, Anhui, Peoples R China|Anhui Agr Univ, Dept Food Sci & Engn, Hefei 230036, Anhui, Peoples R China;
Anhui Agr Univ, Anhui Prov Engn Lab Agr Prod Proc, Hefei 230036, Anhui, Peoples R China|Anhui Agr Univ, Dept Food Sci & Engn, Hefei 230036, Anhui, Peoples R China|Anhui Acad Agr Sci, Inst Hort, Hefei 230031, Anhui, Peoples R China;
Anhui Agr Univ, Anhui Prov Engn Lab Agr Prod Proc, Hefei 230036, Anhui, Peoples R China|Anhui Agr Univ, Dept Food Sci & Engn, Hefei 230036, Anhui, Peoples R China;
Konjac glucomannan; Corn starch; Pasting properties; Rheological properties;
机译:魔芋葡甘露聚糖对脱支玉米淀粉流变,微观结构和消化性能的影响
机译:魔芋葡甘露聚糖脱乙酰度对魔芋葡甘露聚糖/ K-角叉菜胶混合体系流变学和凝胶性质的影响
机译:Konjac Glucomannan中的部分除去乙酰基显着提高了Konjac Glucomanannan和Kappa-carrageenan混合物的流变性能和质地
机译:冻结淀粉混合物的稳定性。 Konjac Glucomannan在降低薯淀粉的凝胶化性能下的兴趣
机译:商业玉米杂交种淀粉流变学和热学特性的变异及其对食品功能特性的影响。
机译:酸和盐溶液对莲ot淀粉-魔芋葡甘露聚糖混合物糊化,流变和织构的影响
机译:酸和盐溶液对莲藕淀粉 - 魔芋葡甘聚糖混合物糊化,流变和质构的影响