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Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics

机译：使用羟丙基化的双方法和随后的酸性稀土 - III的用双方法改变具有不同直链淀粉/淀粉蛋白比率的淀粉：对凝胶特性的影响

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Marco Ulbrich; Eckhard Flöter;
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年度 2020
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1. Structural modification of waxy, regular, and high-amylose maize and hulless barley starches on partial acid hydrolysis and their impact on physicochemical properties and chemical modification [J] . Jun Gao, Thava Vasanthan, Ratnajothi Hoover, Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten . 2012,第3a4期

机译：蜡状，普通和高直链玉米和无壳大麦淀粉在部分酸水解下的结构修饰及其对理化性质和化学修饰的影响
2. Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches [J] . Charles AL, Chang YH, Ko WC, Journal of Agricultural and Food Chemistry . 2005,第7期

机译：支链淀粉结构和直链淀粉含量对5个木薯淀粉品种胶凝特性的影响
3. Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/ amylopectin contents [J] . Chen Pei, Zhang Yiling, Qiao Qian, Food Hydrocolloids . 2021,第Jana期

机译：羟丙基化酸 - 水解玉米淀粉与不同淀粉糖/淀粉型素含量的结构和性质的比较
4. Effect of amylose/amylopectin ratio and gluten on retrogradation properties of wheat starch gels [C] . K. Matkovic, M. Chakraborty, L. Grant Annual Meeting of the American Association of Cereal Chemists International . 2005

机译：直链淀粉/淀粉素比和麸质对小麦淀粉凝胶的逆血性质的影响
5. A Heck-Based Approach to the Synthesis of Anacardic Acids and an Exploration of Its Derivatives as Small-Molecule Inhibitors of the Sumo E1 Enzyme and Aminoalkylation of Adamantanes Using Dual Photoredox-Hat Catalysis [D] . Weigel, William Kenneth, III. 2020

机译：一种基于Heck的嗜酸性酸合成的方法和衍生物作为Sumo E1酶的小分子抑制剂的探索，使用双光毒毒帽催化与氨烷烷的氨基烷基化物
6. Gamma irradiation of corn starches with different amylose-to-amylopectin ratio [O] . Kok-Heung Chung, Zainon Othman, Jau-Shya Lee 2015

机译：直链淀粉与支链淀粉比例不同的玉米淀粉的伽马射线辐照
7. Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning: II. Impacts on Gelatinization and Solution Properties [O] . Marco Ulbrich, Eckhard Flöter 2020

机译：用羟丙基化和随后的酸性稀释的双方法改变不同直链淀粉/淀粉蛋白蛋白比率的淀粉。对凝胶化和溶液性能的影响

Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics

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