结果显示，交联和酯化作用可以明显降低麦芽糊精的吸湿性，酯化作用比交联作用更能降低麦芽糊精溶液的表面张力，酯化作用比交联作用更能提高特性黏度。
The results show that cross-linking and esterification can both reduce their hygroscopicities. Esterification can reduce the surface tensions of malt-dextrin solution more than cross-linking.
结果显示，交联和酯化作用可以明显降低麦芽糊精的吸湿性，酯化作用比交联作用更能降低麦芽糊精溶液的表面张力，酯化作用比交联作用更能提高特性黏度。
The results show that cross-linking and esterification can both reduce their hygroscopicities. Esterification can reduce the surface tensions of malt-dextrin solution more than cross-linking.
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