The results showed that with the increasing of fat, the tensile strength(TS), elongation (E), and water vapor permeability (WVP) decreased.

结果表明，脂肪比例升高，腐竹抗拉强度、延伸率和透水率都下降；

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The tensile strengths (TS) of the three DSF increased with the increasing of oxidation extent, while the elongations at break (E) reduced.

三种双醛淀粉膜均随淀粉氧化度的增加拉伸强度（TS）上升，断裂伸长率（E）下降的趋势。

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The tensile strengths (TS) of the three DSF increased with the increasing of oxidation extent, while the elongations at break (E) reduced.

三种双醛淀粉膜均随淀粉氧化度的增加拉伸强度（TS）上升，断裂伸长率（E）下降的趋势。

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