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Effect of Water and EmimOAc as Plasticizer on Gelatinization of Starch

机译：水和Emim OAc作增塑剂对淀粉糊化的影响

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Ismail Shajaratuldur; Mansor Nurlidia; Majeed Zahid; Man Zakaria;
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年度 2016
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1. Studies on the starch-water interactions between partially gelatinized corn starch and water during gelatinization [J] . Zong-qiang Fu, Li-jun Wang, Hui Zou Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2014,第Null期

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2. Gelatinization and retrogradation phenomena in starch/montmorillonite nanocomposites plasticized with different glycerol/water ratios [J] . Camila Lara Sandra, Salcedo Felipe Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2016,第Null期

机译：不同甘油/水比例增塑的淀粉/蒙脱土纳米复合材料的糊化和回生现象
3. Metabolic fitness and growth performance in tropical freshwater fish Labeo rohita are modulated in response to dietary starch type (gelatinized versus non-gelatinized) and water temperature [J] . Kumar S., Sahu N. P., Pal A. K., Aquaculture Nutrition . 2016,第5期

机译：热带淡水鱼Labeo rohita的代谢适应性和生长性能会根据膳食淀粉类型（糊化与非糊化）和水温进行调节
4. Effect of Water and EmimOAc as Plasticizer on Gelatinization of Starch [C] . Shajaratuldur Ismail, Nurlidia Mansor, Zahid Majeed International Conference on Process Engineering and Advanced Materials . 2016

机译：水和emim oac作为增塑剂对淀粉凝胶化的影响
5. State of water in starch-water systems in the gelatinization temperature range as investigated using dielectric relaxation spectroscopy. [D] . Motwani, Tanuj. 2009

机译：使用介电弛豫光谱法研究了糊化温度范围内淀粉-水系统中水的状态。
6. Browning Starch Gelatinization Water Sorption Glass Transition and Caking Properties of Freeze-dried Maca ( Lepidium meyenii Walpers) Powders [O] . Alex Eduardo Alvino Granados, Kiyoshi Kawai 2020

机译：褐变淀粉凝胶化水吸附玻璃过渡和冷冻干燥的猕猴（Lepidiumiii Walpers）粉末的粘结性能
7. Study of starch gelatinization. Part II. Gelatinization temperature of potato starch at the equilibrium state. [O] . Toshiko SHIOTSUBO 1984

机译：淀粉凝胶化研究。第二部分。平衡状态马铃薯淀粉的凝胶化温度。

Effect of Water and EmimOAc as Plasticizer on Gelatinization of Starch

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