1)phosphorylated oxidized starch氧化淀粉磷酸酯
1.The starch treated by mechanical activation method was modified with peroxide as oxidant and phosphate as esterifying agent separately in semidry process and phosphorylated oxidized starch was synthesized.采用半干法工艺,分别以过氧化氢和磷酸盐为氧化剂和酯化剂对经机械活化处理的淀粉进行化学改性处理,制备了氧化淀粉磷酸酯并研究了机械活化处理时间、氧化剂用量、酯化剂用量及淀粉添加量对涂布纸性能影响。
英文短句/例句
1.Preparation of Phosphorylated Oxidized Starch and Its Application in Coating Paper氧化淀粉磷酸酯的制备及其在涂布纸中的应用
2.Research on Deep-frying Process of New Style Fast-food and Its Quality Improved by Oxidation Starch Phosphoric Acid Ester and Chitosan;新型快餐食品油炸工艺及氧化淀粉磷酸酯、几丁聚糖改善其品质的研究
3.Comparison of the physicochemical properties of two rice varieties starch and its modified starches两种大米淀粉及其磷酸酯淀粉理化特性的比较研究
4.Synthetic Technics of Starch Phosphate with Mechanically Activated Cassava Starch利用机械活化木薯淀粉制备淀粉磷酸酯的工艺研究
5.Physicochemical Properties and Structure Characterization of Cassava Starch Phosphate;木薯淀粉磷酸酯的结构表征及理化性质研究
6.Synthesis of Phosphate Starch under Outfield Intensifying;外场强化作用下磷酸酯淀粉的制备研究
7.Study on Preparation and Physicochemical Properties of Broken Rice and Broken Rice Phosphate Ester碎米淀粉及其磷酸酯的制备和理化性质研究
8.Effects of quaternary ammonium cationic modification on starch phosphate sizing agents季铵醚化改性对磷酸酯淀粉浆料性能的影响
9.Study on preparation of low viscosity octenyl succinic starch by oxidation reaction氧化法制备低粘度辛烯基琥珀酸淀粉酯的研究
10.Preparation of API main agent using modified oxidized starch filled polyvinyl acetate emulsion改性氧化淀粉填充聚乙酸乙烯酯制备API胶主剂
11.Preparation and Performance Improvement of Oxidized Starch Acetate Adhesive氧化醋酸酯淀粉粘合剂的制备与性能改善
12.Study on the graft copolymerization of butyl acrylate/vinyl acetate onto oxidized cassava starch氧化木薯淀粉与丙烯酸丁酯/醋酸乙烯酯的接枝共聚反应研究
13.STUDY ON SYNTHESIS OF STARCH PHOSPHATE ESTER AND ITS REACTION MECHANISM;磷酸酯淀粉的合成及其反应机理研究
14.Synthesis of Amylum Phosphate Monoester and Determination of Degree substitution;淀粉磷酸单酯的合成及取代度的测定
15.Preparation and characteristics of phosphate monoesters of sweet potato starch甘薯淀粉磷酸单酯的制备及特性(英文)
16.Optimum preparation technology of phosphate starch with ultrasonic process超声法制备磷酸酯化羟丙基淀粉的工艺优化研究
17.Someenzyme levels( catalase, peroxidase,α- amylase, and phosphatase of the seedlings) wereobserved during germination.观察了萌发时的一些酶(氧化氢酶、氧化物酶、-淀粉酶和磷酸酶)水平。
18.Study on the application of phosphate monoester modified starch in mung bean jelly磷酸单酯变性淀粉在绿豆凉粉中的应用研究
相关短句/例句
phosphorylated oxidized corn starch氧化玉米淀粉磷酸酯
1.The characteristics of crystalline structure, paste p roperties, apparent viscosity of phosphorylated oxidized corn starch are introdu ced.主要介绍了氧化玉米淀粉磷酸酯的晶体结构、糊化特性、表观粘度等性能,阐述了干法生产淀粉磷酸酯的工艺流程和操作要素,并介绍了氧化玉米淀粉磷酸酯在面制品、肉制品、冷饮制品生产过程中的添加量及应用效果。
2.The formed past of phosphorylated oxidized corn starch showed higher apparent viscosity,heighten freeze-thaw stability and shearing strength,and improved processing charact.运用电子显微镜、X—射线衍射仪、Brabender粘度仪等分析仪器对氧化玉米淀粉磷酸酯颗粒形态、晶体结构、理化特性、糊化特性、糊的力学特性进行研究。
3.5‰ of phosphorylated oxidized corn starch.本文以氧化玉米淀粉磷酸酯为添加剂 ,应用于面糊及新型快餐食品中 ,运用粘度仪及流变仪进行测定。
3)starch monoester phosphate磷酸酯化淀粉
4)phosphate starch磷酸酯淀粉
1.Development of investigation on dry preparation of phosphate starch;干法制备磷酸酯淀粉的研究进展
2.Optimum preparation technology of phosphate starch with half-wet process;半干法制备磷酸酯淀粉工艺优化研究
3.Performance Comparison of Phosphate Starch and Acetate Starch;磷酸酯淀粉与醋酸酯淀粉性能对比
5)starch phosphate ester淀粉磷酸酯
1.With the increase of combined phosphorus of starch phosphate ester,the retention of paper additive would increase to all of filling and fibril.随着淀粉磷酸酯中结合磷的提高,造纸添加剂对填料的留着和对细小纤维的留着作用均增大。
2.The effects of substitution degree on paste viscosity,clarity,freeze-thaw stability,retrogradation,gelatinization difficult or easy degree,salt tolerance,sucrose tolerance and anti-mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied.研究了香芋淀粉磷酸酯的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。
3.The starch phosphate ester was developed for settling agent of fine coal meals.采用玉米淀粉与磷酸二氢钠进行反应，制备用作细煤粉沉降剂的淀粉磷酸酯。
6)starch phosphate ester磷酸酯淀粉
1.Effect of maize starch phosphate ester on the texture of chicken meat sausage;玉米磷酸酯淀粉对鸡肉火腿肠制品质构的影响
延伸阅读
氧化淀粉分子式：CAS号：性质：用过氧化物、高锰酸钾、氯等氧化剂处理过的淀粉。洁白粉末。保留了淀粉的原有颗粒结构。不溶于冷水。由于淀粉分子中引入了羧基、羰基，使其在水中溶解性增加，糊液透明度、渗透性、稳定性及成膜性能均提高，所得薄膜较透明，强度及延伸率得到改善。白度的提高情况视氧化程度而定。工业上由淀粉乳浊液，加含氢氧化钠的次氯酸钠稀溶液(通氯气于氢氧化钠中)反应至所需黏度，以亚硫酸氢钠脱氯、过滤、清洗、干燥而得。食品工业中用作增稠剂、胶凝剂、赋形剂等。也可用于纸张上胶，纺织品上浆以及用作建筑材料的胶结剂等。
