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机译:不同分子结构的辛烯基琥珀酸酐(OSA)改性蜡质淀粉的乳化稳定性能
Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;
OSA-starch; Molecular structure; Interfacial property; Emulsion property; Stability;
机译:对辛烯基琥珀酸酐(OSA)改性淀粉的分子结构与乳化性能之间关系的机械理解
机译:辛烯基琥珀酸酐改性粳稻型蜡状和非蜡质水稻淀粉的性质及消化率
机译:辅以辛烯基琥珀酸酐改性的蜡质玉米淀粉的小麦粉的流变学和制面包性能。
机译:辛烯基琥珀酸(OSA)浆化淀粉
机译:微胶囊化作为乳化剂的替代品,用于制备用于造纸的ASA(碱性浆化,炔基琥珀酸酐)。
机译:辛烯基琥珀酸酐修饰的粳型糯性和非糯性稻米淀粉的性质和消化率
机译:辛烯基琥珀酸酐(OSA)改性淀粉的比较乳化性能:颗粒形式与溶解状态