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机译:酯化淀粉基薄膜淀粉糖/淀粉蛋白比例对微波加热过程中增塑剂迁移的抑制作用
South China Univ Technol Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Engn Res Ctr Starch &
Prot Proc Coll Food Sci &
Engn Minist Educ Guangzhou 510640 Guangdong Peoples R China;
South China Univ Technol Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Engn Res Ctr Starch &
Prot Proc Coll Food Sci &
Engn Minist Educ Guangzhou 510640 Guangdong Peoples R China;
South China Univ Technol Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Engn Res Ctr Starch &
Prot Proc Coll Food Sci &
Engn Minist Educ Guangzhou 510640 Guangdong Peoples R China;
South China Univ Technol Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Engn Res Ctr Starch &
Prot Proc Coll Food Sci &
Engn Minist Educ Guangzhou 510640 Guangdong Peoples R China;
South China Univ Technol Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Engn Res Ctr Starch &
Prot Proc Coll Food Sci &
Engn Minist Educ Guangzhou 510640 Guangdong Peoples R China;
South China Univ Technol Guangdong Prov Key Lab Green Proc Nat Prod &
Prod Engn Res Ctr Starch &
Prot Proc Coll Food Sci &
Engn Minist Educ Guangzhou 510640 Guangdong Peoples R China;
Dongguan Univ Technol Sch Chem Engn &
Energy Technol Dongguan 523808 Peoples R China;
Esterified starch-based film; Amylose/amylopectin ratio; Multi-scale structures; Microwave; Plasticizer migration;
机译:酯化淀粉基薄膜淀粉糖/淀粉蛋白比例对微波加热过程中增塑剂迁移的抑制作用
机译:微波加热过程中与牛奶接触的淀粉基食品包装材料的结构变化和增塑剂迁移。
机译:微波与常规加热对己二酸二辛酯和柠檬酸乙酰基三丁酯增塑剂从食品级PVC和P(VDC / VC)膜迁移到脂肪类食品中的影响。
机译:用微波加热进行碾米秸秆纤维素塑料薄膜制备培养
机译:比机械能和直链淀粉:支链淀粉的比例对膨化玉米泡芙流变特性的影响
机译:直链淀粉/支链淀粉比率不同的淀粉基纳米复合材料的层级结构和热性能
机译:改善溶液流延淀粉膜的材料性能:改变支链淀粉结构和转基因马铃薯淀粉的直链淀粉含量的影响