机译:通过热膨胀获得的淀粉泡沫托盘酶促降解和耐水性的增塑剂的影响
Univ Caxias Sul Exact Sci & Technol Knowledge Area Res Lab Mat Chem Rua Francisco Getulio Vargas 1130 BR-95070560 Caxias Do Sul RS Brazil;
Univ Caxias Sul Exact Sci & Technol Knowledge Area Res Lab Mat Chem Rua Francisco Getulio Vargas 1130 BR-95070560 Caxias Do Sul RS Brazil;
Univ Caxias Sul Inst Biotechnol Life Sci Knowledge Area Caxias Do Sul Brazil;
Univ Caxias Sul Dept Food Engn Exact Sci & Technol Knowledge Area Caxias Do Sul Brazil;
Univ Caxias Sul Exact Sci & Technol Knowledge Area Res Lab Mat Chem Rua Francisco Getulio Vargas 1130 BR-95070560 Caxias Do Sul RS Brazil;
Amylolytic enzymes; Sorption isotherms; Packaging;
机译:增塑剂对热膨胀淀粉泡沫托盘酶降解和耐水性的影响
机译:含SiO _2纳米颗粒的淀粉/聚乙烯醇共混物的耐水性,失重和酶促降解
机译:从微波辅助淀粉的水热降解到将所得降解产物用作淀粉增塑剂的闭环工艺
机译:甘油 - 水混合物中淀粉塑化的热性和流变性质
机译:食品类似物的数值模型,以及在可蒸煮的半刚性塑料托盘中经过热处理的选定食品的传热参数和养分保留。
机译:SCF增塑聚丙交酯的极端发泡模式:准绝热和准等温泡沫膨胀
机译:挤出过程中淀粉基泡沫中气泡生长动力学和非等温膨胀的模拟