大米淀粉具有一些其他淀粉不具备的特性。与其他谷物淀粉颗粒相比，大米淀粉颗粒非常小，在2～8μm之间，且颗粒度均一。糊化的大米淀粉吸水快，质构非常柔滑类似奶油，具有脂肪的口感，且容易涂抹开。蜡质大米淀粉除了有类似脂肪的性质外，还具有极好的冷冻--解冻稳定性，可防止冷冻过程中的脱水收缩。
滚筒法制备硬脂酸大米淀粉酯的性质研究及结构表征 - 中文版 关键词：滚筒干燥；大米淀粉；硬脂酸 [gap=690]Key words: drum dryer；rice starch；stearic acid
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... porous rice starch 大米多孔淀粉 Rice Bran and Rice Starch 米糠和米淀粉 Non-Glutinous Rice Starch 大米淀粉 ...
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The result of X-ray diffraction showed that the crystal type of rice starch is unchanged after the fermentation, but the ratio of crystal area to amorphous area declined from 28% to 22%.
X—射线衍射图谱显示发酵没有改变大米淀粉的晶型，但使结晶度由28％降低到22％。
参考来源 - 乳酸菌发酵改善米粉食用品质机理的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
该文介绍大米淀粉的性质、生产技术，且对大米淀粉应用作一介绍。
This article summarized the production and property of rice starch. And the application of rice starch is also introduced in this article.
简单介绍了大米淀粉的性质、生产技术，并且对大米淀粉的应用也做了简单的介绍。
This paper reviews the properties and production technology of rice starch, and also presents its application.
采用差示扫描量热法(dsc)研究水分含量对大米淀粉和马铃薯淀粉热力学行为产生的影响。
In this study, the effects of water content on thermal kinetics of rice and potato starches were investigated by differential scanning calorimetry (DSC).
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