用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
采用差示扫描量热仪（DSC）分析了原淀粉和羟丙基淀粉的糊化过程中的热力学性质。
The thermal properties of all the starches during pasting were analyzed by performing DSC.
微分扫描差热仪的数据表明，交联的阳离子玉米淀粉有较高的峰转换温度，糊化热较低，这是由于交联减少了直链淀粉的缘故。
Scanning electron microscopy exhibited that cross-linking hindered amylose exudation from the surfaces of the granules of cationic corn starch.
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