Rheological properties of hydroxypropylated corn starch with high molar substitution and its affecting factors were studied.
研究了高取代度羟丙基玉米淀粉溶液的流变学性质及其影响因素。
The effects of the molar ratio of activated tapioca starch to maleic anhydride, the reaction temperature and reaction time on degree of substitution of esterified starch were examined.
讨论了活化木薯淀粉与马来酸酐的摩尔比、反应温度、反应时间对酯化淀粉取代度的影响。
The effects of the molar ratio of activated tapioca starch to maleic anhydride, the reaction temperature and reaction time on degree of substitution of esterified starch were examined.
讨论了活化木薯淀粉与马来酸酐的摩尔比、反应温度、反应时间对酯化淀粉取代度的影响。
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