Studies on the properties of the homegrown waxy corn starch paste;
研究了超声波处理前后蜡质玉米淀粉的流变性质变化。
The change of properties of waxy 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。
This paper introduces a kind of new packing adhesive-High-pressure copolymerized starch paste.
介绍一种新型包装粘合剂：高压聚合淀粉胶。
The basic properties of the starch paste of the paste of waxy corn grown in China were researched.
主要测定国产蜡质玉米淀粉糊的基本性质。
After being micronized, the retrogradation of corn starch paste is enhanced and its transparency decreases.
由于微细化处理后淀粉凝沉性增强，淀粉糊的透明度随淀粉粒度的下降而降低。
Lotus root starch paste and gel become steady during storage but the crystallization (eve) slightly increases.
存放过程中淀粉糊和淀粉胶均比较稳定，结晶度仅有微小回升。
The results showed that the transparency of starch paste after fermentation was reduced and the retrogradation was increased.
结果表明：发酵后淀粉糊的透明度降低，凝沉性增强。
Their starch paste property is in accordance with the Not-Newton fluidity law, and being of a different degree of thixotropy.
其淀粉糊溶液属于非牛顿流体，并具有一定地触变性；
The study results showed that peeling, washing and drying temperature had effects on starch purity and starch paste viscosity.
研究结果表明：削皮、水洗和干燥温度影响淀粉白度、纯度和淀粉糊化粘度。
The characteristics of fast dissolving in cold water to form a high viscosity starch paste have been successfully used in many aspects.
预糊化淀粉快速溶于冷水而形成高粘度淀粉糊的特性使其在很多方面起到了成功的应用。
Carboxylic amphoteric starch paste had better stability against acid and alkali, shearing and better freeze-thaw stability, higher clarity.
羧基型两性淀粉的糊液抗酸碱、剪切的能力较原淀粉明显提高，透明度及冻融稳定性较原淀粉也有显著提高。
Compared with regular maize starch, the waxy maize starch paste had weaker retrogradation, better transparency and more freeze-thaw stability.
蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好，凝沉性弱，冻融稳定性好。
The experimental results obtained revealed that waxy maize starch paste with pseudoplastic characteristics could be considered as a shear-thinning system.
研究结果表明：蜡质玉米淀粉糊具有假塑性流体的特征，属“剪切变稀”体系。
The retrogradation kinetics property of rice starch paste derived from indica rice, japonica rice and glutinous rice was studied using a rotary rheometer.
以不同类型稻米为原料，用旋转粘度仪研究较稀浓度淀粉糊的老化动力学，以预测和控制稻米淀粉糊老化。
On the basis of preparation for crosslinking carboxymethyl double modified starch, the influences of different addition agents to the transparence of modified starch paste are determined.
在合成交联羧甲基复合变性淀粉的基础上，测试了多种添加剂对产品透光率的影响。
Rice starch paste is pseudoplastic. The consistency coefficient of starch paste prepared by microwave is higher, but flow behavior index was lower, which shows its stickiness and softness are higher.
大米淀粉糊为假塑性流体，经微波加热的淀粉糊的粘度系数较大，而流变指数较小，表明微波加热的淀粉糊的粘稠性和柔软性较大。
The microcosmic configuration and the paste properties of hydroxypropylated waxy rice starch were studied.
对羟丙基糯米淀粉微观形态及其淀粉糊性质进行了研究。
The gelatination properties of waxy 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。
The granules, paste, gel and other properties of arrowroot starch were studied.
研究测定竹芋淀粉颗粒、糊及其凝胶等特性。
Compared to corn starch, the weak retrogradation is main characteristic of glutinous rice flour paste, and some samples have better stability against shearing.
与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。
Methods: a, a do vermicelli paste: general water and starch stir evenly, with the hand grasping force in part from the starch slurry palm finger extrusion without end, palm starch in bearing block.
a做粉条方法：a、调浆：一般水和淀粉充分搅拌均匀后，用手用力抓浆手心中有部分淀粉从手指挤出不完，手心中有淀粉块承在。
The paste system and retrogradation properties of rice starch were studied.
本文研究了淀粉糊的物系结构及淀粉糊的老化特性。
The results of experiments showed that when starch in paste state after swelling water, the lipase had higher activity and esterification showed higher efficiency.
试验证明在一定温度下淀粉吸水膨胀后，即在淀粉成糊状态下，进行酯化反应，此时脂肪酶活性较高，反应效率高。
Full-biodegradable plastics were prepared by means of melt blending of paste starch with swelled fiber at different blending ratio, with glycerol as plasticizer.
用甘油作为塑化剂，将糊化淀粉和溶胀纤维按不同配比进行熔融共混来制备完全可生物降解塑料。
The phosphate corn starch can be used in ginger paste and bring in good texture.
所得磷酸酯淀粉应用于姜膏生产，可获得良好的组织状态。
The paste viscosity and freeze-thaw stability are close to those of black glutinous maize starch.
糊粘度和冻融稳定性达到了黑糯玉米淀粉的水平。
The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied.
主要研究小麦粉中加入不同比例的抗性淀粉（RS）后，对面团流变学特性以及焙烤食品（面包）品质的影响。
The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied.
主要研究小麦粉中加入不同比例的抗性淀粉（RS）后，对面团流变学特性以及焙烤食品（面包）品质的影响。
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