用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
论述了TAK在研究淀粉糊化，食品或其组分的热分解以及干燥动力学中的应用。
Then the applications of TAK in the kinetic study of starch gelatinizaton, thermal decomposition and drying of foodstuffs were reviewed briefly.
采用差示扫描量热仪（DSC）分析了原淀粉和羟丙基淀粉的糊化过程中的热力学性质。
The thermal properties of all the starches during pasting were analyzed by performing DSC.
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