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机译:用辛烯基琥珀酸酐 - 连接淀粉和麦芽糖糊精制备鱼油微胶囊的物理性质
Huazhong Agr Univ Coll Food Sci &
Technol Key Lab Environm Correlat Dietol Minist Educ Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci &
Technol Key Lab Environm Correlat Dietol Minist Educ Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci &
Technol Key Lab Environm Correlat Dietol Minist Educ Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci &
Technol Key Lab Environm Correlat Dietol Minist Educ Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci &
Technol Key Lab Environm Correlat Dietol Minist Educ Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci &
Technol Key Lab Environm Correlat Dietol Minist Educ Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci &
Technol Key Lab Environm Correlat Dietol Minist Educ Wuhan 430070 Hubei Peoples R China;
Octenyl succinic anhydride-linked starch; Fish oil microcapsule; Spray drying; Physical property;
机译:用辛烯基琥珀酸酐 - 连接淀粉和麦芽糖糊精制备鱼油微胶囊的物理性质
机译:由高静脉琥珀酸酐酯化制备的莲花种子淀粉的结构性质,通过高静压压力处理辅助辅助
机译:非常规技术制备的辛烯基琥珀酸酐改性淀粉的结构和功能性能
机译:自乳化凝聚方法,制备由晚月加油(EPO)组成的淀粉钠辛烯基琥珀酸钠(SSO)微胶囊
机译:物理老化,淀粉粒度和淀粉氧化对聚乳酸/淀粉复合材料热机械性能的影响。
机译:使用混合乳化剂改善乳液的物理和氧化稳定性:酪蛋白-辛烯基琥珀酸酐改性的淀粉组合
机译:物理性质的变化,用鱼油乳化制备的热诱导的Surimi凝胶的水持能力和颜色