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The results showed that the properties, including anti-swelling, water-holding capacity, frozen-thaw stability of cross-linking starch were better than those of raw starch and porous starch.
对比四种淀粉的物理特性，发现交联淀粉和多孔交联淀粉的抗溶胀性、持水性、抗冷冻能力和冻融稳定性均优于原淀粉和多孔淀粉。
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