关键词:蜡质玉米淀粉;凝胶化性质;陶瓷;凝固成型 [gap=1189]Key words: waxy maize starch; gelatination properties; ceramics; consolidation forming
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凝胶化性质
Gelation property
以上为机器翻译结果，长、整句建议使用 人工翻译 。
本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.
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