片语

starch paste identity淀粉糊化特性

waxy corn starch paste蜡玉米淀粉糊

cationic starch paste阳离子淀粉糊

potato starch paste体质量

starch paste property淀粉糊化特性

starch iodide paste淀粉碘化物糊

starch h paste淀粉糊

starch colour paste淀粉色浆

starch paste shortness淀粉糊的低黏稠性

英汉例句

• the transparency, ratio of enzymatic hydrolyzation, retrogradation property and retrogradation value of chestnut starch paste were between corn starch paste and potato starch paste.

  板栗淀粉糊的透光率、酶解率、凝沉性、老化值介于玉米淀粉糊和马铃薯淀粉糊之间。

• their starch paste property is in accordance with the not-newton fluidity law, and being of a different degree of thixotropy.

  其淀粉糊溶液属于非牛顿流体，并具有一定地触变性；

• except freeze-thaw stability, the waxy potato starch paste has better transparency, retrogradation and viscosity.

  除冻融稳定性外，蜡质马铃薯淀粉糊的透明度、凝沉性和粘度均很好。

• the static viscosity of the starch paste increases with increasing particle size and decreases with prolonging grinding time; and the static elasticity follows the same trend.

  讨论了超细粉碎马铃薯淀粉颗粒粒径对淀粉糊黏度及弹性的影响。

• this paper mainly studied physical and chemical properties of castanea henryi starch as well as factors that have effect on starch paste retrogradation and methods of anti-retrogradation.

  本文主要研究了锥栗淀粉颗粒特性、糊化特性和锥栗淀粉糊回生的影响因素及其抑制方法；

• results showed that rheological properties of starch paste for lily were similar to that of potato starch gel, but different from that of corn starch gel.

  结果表明：百合淀粉回生过程中的流变学特性与马铃薯淀粉极为相似，与玉米淀粉有显着差异；

• 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 prescription with starch paste as a moisturizer proved to be poor in stability of quality and colors.

  以淀粉浆为湿润剂的处方设计成品质量稳定较差，外观偶见色斑、颜色易变黄。

• 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堿、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着提高。

• 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。

• cmc, salt and xanthan gum enhance the shear stress of lotus root starch paste significantly, and increase the apparent viscosity a little.

  食盐、黄原胶使莲藕淀粉糊的剪切应力明显提高，表观黏度稍有增大。

• starch paste was pseudoplastic fluid.

  淀粉糊为假塑性流体。

• 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 study results showed that peeling, washing and drying temperature had effects on starch purity and starch paste viscosity.

  研究结果表明：削皮、水洗和干燥温度影响淀粉白度、纯度和淀粉糊化粘度。

• 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 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 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。

• 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。

• 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。

• the results showed that the apparent viscosity of ginkgo biloba l. starch paste solution is higher when the concentration increases and heating temperature decreases.

  研究结果表明，银杏淀粉糊的表观粘度随浓度增加而增大，随温度下降而升高；

• 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。

• study on influence factors of phosphate monoester starch paste transparency;

  微波酯化技术用于淀粉变性反应制备磷酸单酯淀粉。