机译:通过临界熔化和冷冻解冻处理马铃薯淀粉/黄原胶胶的形态学,粘贴和结构特征
Yangzhou Univ Sch Food Sci & Engn Huayang Xilu 196 Yangzhou 225127 Jiangsu Peoples R China|Yangzhou Univ Coll Agr Postdoctoral Mobile Stn Agr Wenhui Donglu 48 Yangzhou 225009 Jiangsu Peoples R China;
Yangzhou Univ Sch Food Sci & Engn Huayang Xilu 196 Yangzhou 225127 Jiangsu Peoples R China;
Korea Univ Coll Life Sci & Biotechnol Dept Biotechnol Seoul 136701 South Korea;
Yangzhou Univ Jiangsu Key Lab Crop Genom & Mol Breeding Coll Agr Minist Educ Key Lab Plant Funct Genom Key Lab Cro Yangzhou 225009 Jiangsu Peoples R China;
Yangzhou Univ Sch Food Sci & Engn Huayang Xilu 196 Yangzhou 225127 Jiangsu Peoples R China;
Yangzhou Univ Coinnovat Ctr Modern Prod Technol Grain Crops Jia Key Lab Crop Genet & Physiol Jiangsu Prov Yangzhou 225009 Jiangsu Peoples R China;
Yangzhou Univ Sch Food Sci & Engn Huayang Xilu 196 Yangzhou 225127 Jiangsu Peoples R China;
Starch; xanthan gum blend; Critical melting; Freeze-thaw; Morphological; Pasting; Structure;
机译:静电相互作用对马铃薯淀粉/黄原胶组合糊化性能的影响
机译:黄原刺槐豆胶混合物对糯米淀粉糊化/糊化特性和冻融稳定性的影响
机译:Colocasia淀粉的物理化学,粘贴和流变性能,受瓜尔胶和黄原胶的影响
机译:(00025)来自发酵薯皮皮的黄原胶的生物合成提取物:蔗糖补充对产量和表观粘度的影响
机译:PET / MXD6共混物的研究:交换反应,熔融,结晶,形态,阻隔性能和固态聚合。
机译:瓜尔胶和黄原胶对马铃薯玉米和绿豆淀粉糊化和制面条性能的影响
机译:死亡的物理预言庆勇(Canna Educis kerr。)牙龈黄原的教育舞蹈(Canna Edullis Kerr的物理特性)。面包店的淀粉和口香糖Xantonan)