片语

Dextrin from maize starch麦芽糊精

Maize for starch industry淀粉业用玉米

wax maize starch蜡质玉米淀粉

modified maize-starch改性玉米淀粉

Maize for starch fermentation industry淀粉发酵工业用玉米

corn starch maize starch玉米淀粉

cornstarch玉米淀粉；玉蜀黍淀粉

maize resistant starch玉米抗性淀粉

buy Maize Starch约旦买家

maize e starch玉米淀粉

英汉例句

• maize starch phosphate esters with different degrees of substitution were used as additives to the processing of chicken meat sausage.

  研究了添加不同取代度玉米磷酸酯淀粉对鸡肉火腿肠品质的影响。

• 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。

• the pumpkin powder and maize starch as major material, the processing technology of fried pumpkin chips was studied in this thesis.

  以南瓜粉和玉米淀粉为主要原料，从原料的配比和成型条件等方面对南瓜脆片的制作工艺进行了研究。

• few investigation are involved in evaluating the effects of starch-modified genes on the granule size of maize starch under a common background and with a large scale samples.

  很少见到在相同的遗传背景条件，采用较大群体样本，研究淀粉修饰型基因影响淀粉粒大小的报道。

• the pasting temperature(pt) and peak viscosity(pv) of maize starch obtained by ball-mill technique were investigated.

  研究了经球磨处理后的玉米淀粉的成糊温度和峰值黏度。

• the special structure and characteristics of high amylose maize starch are introduced in this paper. the current situation and prospect of high amylose maize starch are reviewed at home and abroad.

  简要介绍了直链淀粉的性质特征和国内外对高直链玉米淀粉的研究现状及展望。

• maize starch is commonly used as a binding agent in meat products and plays an important role in improving the composition of meat products.

  玉米淀粉是肉制品生产中常用的黏结剂，对改善肉制品的组织结构有重要作用。

• studies on fermentative production of glycerol were carried out with the hydrolyzed sugar from cassava, cassava starch and maize starch as raw material by aerobic submerged fermentation.

  以木薯干片、木薯淀粉、玉米淀粉的水解糖为原料，采用好氧深层发酵法进行甘油发酵试验。

• graft polymerization of acrylic acid onto maize starch using ceric ammonium nitrate, ammonium persulfate and ammonium persulfate sodium bisulfate as initiators is studied.

  研究了以硝酸铈铵、过硫酸铵、过硫酸铵-亚硫酸氢钠为引发剂玉米淀粉与丙烯酸的接枝共聚反应。

• the relative crystallinity of the residues of maize starch and potato starch gradually increased with the increase of hydrolysis time, but the crystal type of which didn't changed.

  玉米淀粉和马铃薯淀粉随着酸解时间的延长，结晶度逐渐增大，但是晶型不发生改变。

• maize starch phosphate esters with different degrees of substitution were used as additives in the processing of chicken meat sausage.

  研究了添加不同取代玉米磷酸酯淀粉、在鸡肉火腿肠制品加工过程中的应用。

• maize starch was treated at a moisture content of 30% by microwave radiation.

  采用微波对30%水分含量的玉米淀粉进行处理。

• x-ray diffraction method has been used to study the crystallinity of maize starch with different water content.

  应用x-射线衍射方法对不同水分含量的玉米淀粉颗粒的结晶度进行了研究。

• the effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter(dsc).

  采用差热扫描量热法（dsc）研究了不同压力及保压时间对玉米淀粉糊化度的影响。

• edible tomato paper made from tomato, sodium alginate, gelatin and maize starch under certainbaking temperature was described in this paper.

  研究了以番茄为原料，添加不同比例的海藻酸钠、明胶、玉米淀粉成型后，经恒温干燥而制成的食用番茄纸的工艺。

• the maize starch was oxidized with sodium hypochlorite to make starch glue. the reaction mechanism and experiment parameter was introduced in this paper.

  用次氯酸钠为氧化剂，制备了能够粘合铝箔及瓦楞纸箱的淀粉胶。对反应原理和实验条件进行了论述。

• 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 special structure and characteristics of high amylose maize starch are introduced in this paper.

  简要介绍了直链淀粉的性质特征和国内外对高直链玉米淀粉的研究现状及展望。