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Optimization of the Preparation of Aqueous Suspensions of Waxy Maize Starch Nanocrystals Using a Response Surface Methodology

机译：响应面法制备蜡质玉米淀粉纳米晶体含水悬浮液的优化

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International audience

机译：国际观众

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Hélène Angellier; Luc Choisnard; Sonia Molina-Boisseau; Patrick Ozil; Alain Dufresne;
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年度 2004
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正文语种 eng
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1. Optimization of the Preparation of Aqueous Suspensions of Waxy Maize Starch Nanocrystals Using a Response Surface Methodology [J] . Helene Angellier, Luc Choisnard, Sonia Molina-Boisseau, Biomacromolecules . 2004,第4期

机译：响应面法优化蜡质玉米淀粉纳米晶水悬浮液的制备
2. Preparation and characterization of waxy maize starch nanocrystals with a high yield via dry-heated oxalic acid hydrolysis [J] . Food Chemistry . 2020,第Jul15期

机译：干热草酸水解高产率制备蜡质玉米淀粉纳米晶体及其表征
3. On the effect of surface active agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension.Part II:A confocal laser scanning microscopy study [J] . Isabel Mira, V.Kurtis Villwock, Karin Persson Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2007,第4期

机译：表面活性剂及其结构对水悬浮液中普通和蜡质小麦淀粉温度诱导变化的影响。第二部分：共聚焦激光扫描显微镜研究
4. Response Surface Methodology as an Approach to Optimize the Preparation of Maize Straw Panels Applying Soy-based Adhesives [C] . Yong Wang, Shiqing Chen, Zhigao Li International Conference on Frontiers of Materials Synthesis and Processing . 2019

机译：响应面方法作为优化玉米秸秆面板制备应用豆类粘合剂的方法
5. Investigation of the phase transitions of pregelatinized waxy maize starch at low moisture contents. [D] . Wicklund, Rachel. 2016

机译：低水分含量下预糊化蜡质玉米淀粉的相变研究。
6. Response surface methodology to optimize enzyme-assisted aqueous extraction of maize germ oil [O] . Deepika Shende, Gagandeep Kaur Sidhu 2016

机译：响应面法优化玉米胚芽油的酶辅助水提取
7. Optimization of extrusion process varibles for preparation of vitamin C enriched ready–to–eat product from maize–rice– aonla using response surface methodology [O] . G.S. CHIKKANNA, D.V.K. SAMUEL, S.K. JHA 2015

机译：利用响应面法从玉米水稻浓缩素富含成品产品的挤出过程变量的优化

Optimization of the Preparation of Aqueous Suspensions of Waxy Maize Starch Nanocrystals Using a Response Surface Methodology

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