Various methods for the characterization of the gelation degree of thermoplastic starches are reviewed.
并对表征热塑性淀粉塑化程度的各种方法进行了总结和评述。
Methods ACM was prepared by emulsification gelation method and its formation mechanism was studied by DSC analysis.
方法采用乳化胶凝法制备海藻酸钠壳聚糖微囊，通过差示扫描量热法(dsc)探讨其成型机理。
应用推荐