对羟丙基糯米淀粉微观形态及其淀粉糊性质进行了研究。
The microcosmic configuration and the paste properties of hydroxypropylated waxy rice starch were studied.
本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.
结果表明，香芋淀粉糊具有透明度低，冻融稳定性差，沉降性好等性质。
The results showed that Colocasia esculenta Schott starch has properties of lower clarity, poor freeze-thaw stability and good retrogradation.
主要测定国产蜡质玉米淀粉糊的基本性质。
The basic properties of the starch paste of the paste of waxy corn grown in China were researched.
对淀粉醋酸酯的性质研究表明，与原淀粉相比，玉米淀粉醋酸酯糊化液表现出黏度增加、透明度提高、凝沉性减弱的特点。
The research on its properties demonstrated that compared with corn starch, it has a higher viscosity, better clarity and lessened tendency to gel.
论文还研究了辛烯基琥珀酸酸淀粉酯糊的基本性质。
Moreover, the paste properties of OSA modified starch were investigated.
乳牙根充糊剂除需具有恒牙根充糊剂的特性外，还需具有充填后能与乳牙牙根同步吸收、对乳牙根尖周组织和恒牙牙胚无害等性质。
Root canal filling pastes for primary tooth have to meet more needs than paste for permanent tooth, such as being absorbed with root simultaneously and doing no harm to permanent tooth germ.
采用差示扫描量热仪（DSC）分析了原淀粉和羟丙基淀粉的糊化过程中的热力学性质。
The thermal properties of all the starches during pasting were analyzed by performing DSC.
综述了碾白度对长粒、中粒米糊化特性、短粒米理化性质和米饭感官品质的影响。
This paper reviews the effects of milling degree on the pasting properties of long - and medium-grain rice, and on the physicochemical properties of cooked short-grain rice.
定义了动态模糊集的运算，讨论了动态模糊集的基本性质，给出了动态摸糊集的分解定理。
The operations of the dynamic fuzzy sets are defined, the basic properties of the dynamic fuzzy sets are discussed, and the decomposition theorem of the dynamic fuzzy sets is given.
须用搅拌机或食物处理器将食物搅烂至糊状，质感像婴儿糊，性质幼滑，不含粒状。
Pureed foods need to be prepared using a blender or food processor . the texture should be similar to that of baby cereal , smooth with no coarse lumps.
乳酸菌胞外酶在一定浓度下也可以改善面粉的糊化性质。
Lactobacillus cell-free enzyme with certain concentration could also improve the pasting properties of corn flour.
脂质存在会使淀粉溶胀性和溶解性降低，改变糊化温度和热焓，对淀粉流变性质也会产生影响。
The swell and solubility of starch decreased in the presence of lipid, it change the temperature and enthalpy of gelatinization, and also have an effect on rheological proper…
脂质存在会使淀粉溶胀性和溶解性降低，改变糊化温度和热焓，对淀粉流变性质也会产生影响。
The swell and solubility of starch decreased in the presence of lipid, it change the temperature and enthalpy of gelatinization, and also have an effect on rheological proper…
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