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。
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。
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。
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。
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