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机译:在无水醇存在下酸水解对普通,蜡状和高直链玉米淀粉的结构,热和糊化性能的影响
State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China,Carbohydrate Lab, Light Industry & Food College, South China University of Technology, Guangzhou 510640, China;
Carbohydrate Lab, Light Industry & Food College, South China University of Technology, Guangzhou 510640, China;
Carbohydrate Lab, Light Industry & Food College, South China University of Technology, Guangzhou 510640, China;
Carbohydrate Lab, Light Industry & Food College, South China University of Technology, Guangzhou 510640, China;
acid-alcohol treatment; anhydrous; maize starch; properties; structure;
机译:蜡状,普通和高直链玉米和无壳大麦淀粉在部分酸水解下的结构修饰及其对理化性质和化学修饰的影响
机译:用盐酸在不同无水醇中处理的糯玉米淀粉和普通玉米淀粉的理化性质
机译:天然和酸稀的普通和糯玉米淀粉的比较:物理化学,热学,形态学和糊化特性。
机译:与玉米和木薯淀粉相比,粘贴来自非常规来源的淀粉的性质
机译:食品用无蜡,高直链淀粉和蜡质大麦的组成,热性能和加工。
机译:喷雾干燥玉米辛烯基琥珀酰化普通淀粉和蜡状淀粉作为花色苷包封剂的表征
机译:碱性处理磷酸化交联蜡状玉米淀粉的结构和粘贴性质