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Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties

机译：挤出螺旋藻/淀粉泡沫的纳米/微观结构与其纹理性质

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Marta Martínez-Sanz; Emanuel Larsson; Kalep B. Filli; Camille Loupiac; Ali Assifaoui; Amparo López-Rubio; Patricia Lopez-Sanchez;
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1. Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties [J] . Martinez-Sanz Marta, Larsson Emanuel, Filli Kalep B., Food Hydrocolloids . 2020,第Juna期

机译：挤出螺旋藻/淀粉泡沫的纳米/微观结构与其纹理性质
2. Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems [J] . Zhang Wei, Li Shujing, Zhang Bo, Journal of food engineering . 2016,第APRa期

机译：淀粉糊化与膨化大豆蛋白淀粉体系膨化特性之间的关系
3. Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles [J] . Aiquan Jiao, Yueyue Yang, Yan Li, International journal of food properties . 2020,第1期

机译：通过添加豌豆淀粉的米粉结构性质及其对挤出米粉造影性质的影响
4. MORPHOLOGICAL AND FUNCTIONAL PROPERTIES OF ACETYLATED STARCH FOAMS EXTRUDED WITH CELLULOSE [C] . Junjie Guan, Milford A. Hanna ANTEC 2004 . 2004

机译：纤维素挤出的乙酰化淀粉泡沫的形态和功能特性。
5. Relationships between material properties and microstructure-mechanical attributes of extruded biopolymeric foams [D] . Agbisit, Roderick Nazario Malcaba 2007

机译：挤出生物聚合物泡沫材料性能与微观力学性能之间的关系
6. Novel Extruded Starch-Beet Pulp Composites for Packaging Foams [O] . Boussad Abbès, Catherine Lacoste, Christophe Bliard, 2020

机译：用于包装泡沫的新型挤出淀粉甜菜浆复合材料
7. Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles [O] . Aiquan Jiao, Yueyue Yang, Yan Li, 2020

机译：通过添加豌豆淀粉的米粉结构性质及其对挤出米粉造影性质的影响

Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties

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