- 更多网络例句与淀粉胶相关的网络例句 [注：此内容来源于网络，仅供参考]
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The effects of starch (such as corn starch, sweet potato starch, and potato starch), protein and carrageenin on carp surimi were studied.
研究了淀粉类添加剂（玉米淀粉、地瓜淀粉、马铃薯淀粉）、蛋白类添加剂以及卡拉胶对鲤鱼鱼糜蛋白凝胶品质的影响。
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At present, most of the honeycomb cardboard used as glue and corn starch, corn starch white LaTeX rubber solid content slightly higher, but the defects in the bond strength is low, the temperature inside the car, anti-aging, trre, moistureproor of moldiness, and so on.
目前，蜂窝纸板使用的大多为玉米淀粉胶和白乳胶，玉米淀粉胶固含量稍高，但缺陷较多，粘结强度低、易变脆、耐老化、防潮性差、易发生霉变等现象。
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The results showed that the solubility of lotus starch was low, the turgidity was closed to sweet potato starch, accordingly was a restrictive swelling starch. A lower transparency (10.4%) was researched in the lotus-seed starch pastes, condensation speed was faster, but it decreased at acidic or alkaline condition. Stronger freeze-thaw stability and lower gel strength was researched in it. It can be from the Brabender viscosity that the lotus-seed starch has a higher gelatinization temperature (77.1℃), better thermostability, stronger retrogradation, weaker cold viscosity stability.
试验结果表明：莲子淀粉的溶解度较低，膨润力接近甘薯淀粉，属限制型膨胀淀粉；莲子淀粉糊的透明度较低（10.4%），凝沉速度较快，在酸性或碱性条件下凝沉速度减缓；其凝胶具有较强的冻融稳定性和较低的凝胶强度；布拉班德粘度曲线显示，莲子淀粉的糊化温度较高达77.1℃，热稳定性好，凝沉性强，冷粘度稳定性差。
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This paper introduce the character of pueraria lobata starch,chemical composition and pharmacological function of pueraria lobata.
葛根淀粉与玉米淀粉、甘薯淀粉在淀粉糊的透光率、冻溶性、凝胶强度和对酸碱的稳定性上有差别；采用正丁醇重结晶法，可以把葛根淀粉的支链淀粉和直链淀粉从整个淀粉体系中分离开来。
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To improve water resistance of starch adhesives, tolylene diisocyanate and epichlorohydrin were used as cross linking agents.
以甲苯二异氰酸酯和环氧氯丙烷为交联剂，对氧化淀粉进行两步交联改性，提高了淀粉胶黏剂的耐水性。
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The research on the rheological properties and fluid models of starch pastes will provide theoretical foundation for development and application of maize starch.
淀粉糊的流变学特性研究为进一步淀粉胶黏剂的开发及利用提供了理论和试验依据。
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This paper has made further studies on the synergistic interaction and stability of salt tolerance between xanthan gum and other common food gums. It turns out that there is no synergistic interaction between xanthan gum and hydroxypropyl starch , CMC-Na. Xanthan gum and guar gum ,locust bean gum ,konjak flour have great synergistic interaction. If two or three of them mix with proper proportion, the stability of salt tolerance will greatly improve and the consumption is less than any other simple gum, further more, the cost will decrease a lot. So the complex thickeners have a obvious superiority and wide utilization in high salty food.
以黄原胶、羟丙基淀粉、CMC-Na、瓜尔豆胶、刺槐豆胶、魔芋精粉等为主要研究对象，系统地研究了黄原胶与其它食品胶2种或3种之间的协同增效作用及其耐盐稳定性研究结果表明黄原胶与羟丙基淀粉、CMC-Na复配无协同增效作用，黄原胶与刺槐豆胶、魔芋精粉、瓜尔豆胶有良好的协同增效作用，两者或三者按适当比例配合后，耐盐稳定性显著提高，用量比任一单一胶少，而且使用成本大幅度降低，因此复配食品胶在高盐食品中使用具有明显的优越性和广阔的应用前景
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Resistant starch contents of extrudates was (48. 51g kg〓) for extruded starch,(59. 73kg〓) for gum arabic with starch,(112. 59kg〓) for locust bean gum with starch and (105. 98kg〓) for guar gum with starch respectively.
不同处理条件下得到的挤压产物中抗性淀粉含量分别为：挤压淀粉（48.51g kg〓），添加了阿拉伯胶的淀粉（59.73 g kg〓），添加了刺槐豆胶的淀粉（112.59 g kg〓），添加了瓜尔豆胶的淀粉（105.98 g kg〓）。
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With increasing of sodium carbonate or alum, peak viscosity, final viscosity, setback and resuscitation value decreased significantly, but breakdown increased. The hot paste stability declined, gel property and retrogradation decreased.
随着碱面和明矾浓度的增加，淀粉糊的峰值黏度、最终黏度、消减值、回生值显着降低，崩解值显着升高，淀粉糊的热稳定性降低，凝胶性和凝沉性减弱；而葡萄糖和食盐的加入使淀粉的消减值、回生值和最终黏度升高，增强了淀粉糊的凝胶性和凝沉性。
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Hard candy is one white sugar, starch-based material syrup taste of a hard, brittle candy; Hard candy is candy sandwich containing rolls of hard candy; White sugar are creamed candy, starch syrup, oil and dairy products mainly made of materials, protein not below 1.5% fat not less than 3.0%, has a special flavor and creamed Coke flavor candy; gel candy is edible glue, white sugar and starch syrup material mainly made of soft texture of candy; the surface is polished candy Bright solid candy; gum is white sugar candy and plastic-based material can be made of materials or blowing chewing candy; inflatable of sugar candy is within the finer uniform bubble candy; Pressed candy after granulation, bonding, forming the suppression of candy.
其中硬质糖果是以白砂糖、淀粉糖浆为主料的一类口感硬、脆的糖果；硬质夹心糖果是糖果中含有馅心的硬质糖果；乳脂糖果是以白砂糖、淀粉糖浆、油脂和乳制品为主料制成的，蛋白质不低于1.5%，脂肪不低于3.0%，具有特殊乳脂香味和焦香味的糖果；凝胶糖果是以食用胶、白砂糖和淀粉糖浆为主料制成的质地柔软的糖果；抛光糖果是表面光亮坚实的糖果；胶基糖果是用白砂糖和胶基物质为主料制成的可咀嚼或可吹泡的糖果；充气糖果是糖体内部有细密、均匀气泡的糖果；压片糖果是经过造粒、黏合、压制成型的糖果。
- 更多网络解释与淀粉胶相关的网络解释 [注：此内容来源于网络，仅供参考]
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amylopectin：支链淀粉;胶淀粉
amylopectase 支链淀粉酶;胶淀粉酶 | amylopectin 支链淀粉;胶淀粉 | anyloplast 淀粉(质)体
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amylopectin; starch cellulose：淀粉胶;胶质淀粉
分解淀粉的 amylolytic | 淀粉 amylon | 淀粉胶;胶质淀粉 amylopectin; starch cellulose
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gumminess：胶粘性
另一个是第6染色体上的alk基因,它控制糊化温度与热学特性等性状,其他QTL都是微效基因,在第9染色体上RZ404和G295区间系首次检测到,它控制淀粉胶的硬度(hardness)、胶粘性(gumminess)、咀嚼性(chewiness)、回生淀粉的最高糊化温度、回生率等性状,
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starch xanthate：淀粉黄原酸盐
starch sizing 淀粉胶料 | starch xanthate 淀粉黄原酸盐 | starred roll 破损纸卷;星形卷取
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amylan：淀粉胶
amylamine 戊胺 | amylan 淀粉胶 | amylase 淀粉酶
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amylon：淀粉
amylomycin | 真菌淀粉 | amylon | 淀粉 | amylopectin | 支链淀粉,胶淀粉
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amyloplastid：淀粉粒贮藏体
"淀粉胶;胶质淀粉","amylopectin; starch cellulose" | "淀粉粒贮藏体","amyloplastid" | "胰脏淀粉酶","amylopsin"
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starch gum：淀粉胶, 糊精
echinuline 海胆灵 | starch gum 淀粉胶, 糊精 | immunizing potence 免疫效价
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starch gum：淀粉胶
starch centrifugal separator 淀粉离心分离机 | starch gum 淀粉胶 | starch monophosphate 磷酸单酯淀粉
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starch gum：糊精;淀粉胶
starch granule 淀粉粒 | starch gum 糊精;淀粉胶 | starch iodide 淀粉碘化物;碘化淀粉