硬脂酸蜡质玉米淀粉酯,waxy maize starch stearates
1)waxy maize starch stearates硬脂酸蜡质玉米淀粉酯
1.Study on semi-dry preparation and emulsifying property ofwaxy maize starch stearates半干法制备硬脂酸蜡质玉米淀粉酯工艺及其乳化性研究
英文短句/例句
1.Study on semi-dry preparation and emulsifying property of waxy maize starch stearates半干法制备硬脂酸蜡质玉米淀粉酯工艺及其乳化性研究
2.Preparation, Properties and Application of Stearate Starch;硬脂酸玉米淀粉酯的制备、性质及应用
3.A Study on Properties of Corn Starch Stearate prepared by Extrusion挤压法制备的硬脂酸玉米淀粉酯的性质研究
4.Studies on the property of Octenyl Succinic Anhydride modified waxy corn starch蜡质玉米辛烯基琥珀酸淀粉酯理化性质的研究
5.Synthesis of High Viscosity Dodecenyl Succinic Anhydride Waxy Corn Starch高黏度蜡质玉米十二烯基琥珀酸酯淀粉的合成
6.Study on the Preparation, Properties and Application of Stearate Corn Starch by Extruder挤压法制备硬脂酸玉米淀粉酯的工艺、性质及应用研究
7.Study on properties of ester of stearic acid and starch prepared by the methods of extrusion and high temperature两种不同方法制备的硬脂酸玉米淀粉酯的性质研究
8.The Preparation and Application of Stearate Corn Starch by Microwave;微波法硬脂酸玉米淀粉酯的制备及应用
9.Paste Properties of Octenyl Succinic Anhydride Modified Waxy Corn Starch糯玉米辛烯基琥珀酸淀粉酯糊性质的研究
10.Study on Technology and Property of Oleic Acid Starch Ester by Microwave Irradiation微波法油酸玉米淀粉酯制备工艺及性质研究
11.Structural characterization and study on properties of cassava microcrystalline stearate starch硬脂酸木薯微晶淀粉酯性质研究及结构表征
12.Preparation of waxy corn composite modified starch and its application in yoghurt蜡质玉米复合变性淀粉的制备及在酸奶中的应用
13.The Application of Waxy Corn Composite Modified Made of Different Cross-linking Agent Starch to Yogurt不同交联剂制备的蜡质玉米复合变性淀粉在酸奶中的应用研究
14.Effects of Corn Starch and Sucrose Fatty Acid Ester on Water-holding Capacity of Chilled Meat玉米变性淀粉与蔗糖脂肪酸酯对冷却肉的保水作用研究
15.Study on the Preparation and Properties of Octenyl Succinic Anhydride Modified Waxy Maize Starch;辛烯基琥珀酸糯玉米淀粉酯的制备及其性质的研究
16.Studies on Preparation, Properties of Starch Succinate from Early Indica Rice and Its Application in Low Fat Ice Cream;琥珀酸早籼米淀粉酯的制备、性质及其在低脂冰淇淋中的应用
17.Physicochemical Properties of Stearate Cassava Starch dextrine硬脂酸木薯淀粉糊精的理化性质研究
18.Optimization of Synthesis of Cassava Microcrystalline Starch Stearate硬脂酸木薯微晶淀粉酯的制备工艺条件优化
相关短句/例句
stearic porous corn starch ester硬脂酸多孔玉米淀粉酯
paring with that of the porous starch,the oil adsorbing capacity and specific surface area ofstearic porous corn starch ester increased after esterification.对以多孔玉米淀粉为原料经干法酯化制备的硬脂酸多孔玉米淀粉酯进行性质测定。
3)ester of stearic acid and starch硬脂酸玉米淀粉酯
1.Study on properties ofester of stearic acid and starch prepared by the methods of extrusion and high temperature两种不同方法制备的硬脂酸玉米淀粉酯的性质研究
4)waxy maize starch蜡质玉米淀粉
1.The gelatination properties ofwaxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
2.The physiochemical properties, including granule appearance, microstructure of polarized light, gelatinization, transparency, retrogradation, freeze-thaw stability, rheology ofwaxy maize starch and so forth were studied systematically.利用Brabender的粘度仪、扫描电子显微镜及Broorfield旋转粘度计等现代仪器研究了蜡质玉米淀粉的理化性质 ,包括颗粒形貌、偏光显微结构、糊化特性、糊的透明度、糊的凝沉性、糊的冻融稳定性以及糊的流变性等性质。
3.The change of properties ofwaxy maize starch paste was studied after ultrasonic.研究了超声波处理前后蜡质玉米淀粉的流变性质变化。
5)waxy corn starch蜡质玉米淀粉
1.The properties of mono-starch phosphate made from potato starch,waxy corn starch,tapioca starch,and wheat starch were studied.本文比较了马铃薯淀粉、蜡质玉米淀粉、木薯淀粉、小麦淀粉及经磷酸化后产品的物理性能 ,着重研究了其粘度及糖、盐对其粘度的影响并比较了磷酸化对糊的透明度、冻融稳定性及其对发泡体系的影响 ,结果表明不同淀粉制得的淀粉磷酸单酯的性能有很大差别。
2.Firstly, hydroxypropylwaxy corn starch(HPWCDS) was obtained fromwaxy corn starch by microwave radiation.本论文主要研究了以蜡质玉米淀粉为原料,采用微波法制备羟丙基乙酰化二淀粉己二酸酯的工艺,并研究了其基本性质、结构及其在食品中的应用。
3.Dodecenly succinic anhydride(DDSA)waxy corn starches with paste top viscosity and degree of sub-stitution(DS) were prepared by the base catalyzed reaction with starch granular in aqueous slurry.在碱性条件下,蜡质玉米淀粉与十二烯基琥珀酸酐(DDSA)反应可制得较高黏度、适宜取代度(DS)的酯化淀粉。
6)corn starch acetate玉米淀粉醋酸酯
1.The effects of pH、temperature and time of reaction on the ace-tyl contents ofcorn starch acetate were studied.以玉米淀粉为原料、醋酸酐为改性剂,在水相体系中、碱性条件下合成了低取代度的玉米淀粉醋酸酯。
延伸阅读
硬脂分子式：分子量：CAS号：性质：见硬脂精。
