High cross - linking degree of starch granules decreased the digestion rate. However, low cross-linked reaction increased the rate of starch granule but had little effect on its pastes.
高交联降低淀粉颗粒和淀粉糊的消化速度，低交联增大淀粉颗粒的消化速度但对淀粉糊的消化速度影响程度较小。
The structure of cross-linked fibroin gel(CFG) prepared by the reaction of cross-linking (agent) epoxide polyethylene glycol diglycidyl ether(PGDE) with silk fibroin solution was investigated.
对丝素蛋白水溶液与环氧化合物交联剂（PGDE）反应制备的丝素凝胶（CFG）的结构进行了研究。
With the reaction of starches and phosphors oxychloride, the swelling of cross linked starch granules was controlled successfully through different degrees of substitution.
利用淀粉与三氯氧磷的交联反应，通过控制交联反应程度，成功地控制了交联淀粉颗粒的膨胀程度并使其停留在不同的溶胀阶段。
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