The retrogradation characteristics of rice flour and starch system were studied by DSC and Dynamic Rheometry. 利用差示扫描量热仪和动态流变仪对米粉和米淀粉体系的回生特性进行了研究.
The effects on the physicochemical properties of rice flour by soaking fermentation were studied by Dynamic Rheometry and DSC. 利用动态流变仪和差示扫描量热仪等手段探讨了浸泡发酵对米粉体系理化特性的影响。
The rheological properties of cottonseed meal were investigated using a capillary rheometry. 用毛细管流变仪研究了棉籽粉的流变特性。
The effect of sodium pyrophosphate,glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by Dynamic Rheometry. 采用动态流变仪对米线生产中三种常用添加剂焦磷酸钠、单甘酯和淀粉醋酸酯对大米淀粉流变特性的影响进行了研究。
The rheological properties of soy proteins were investigated respectively using a capillary rheometry and a Brabender torque rheometry. 用毛细管流变仪和布拉本得转矩流变仪研究了大豆蛋白质的流变性能。
The gelatinization and retrogradation of three different kinds of rice starch were studied by DSC and Dynamic Rheometry. 利用差示扫描量热仪和动态流变仪对3种不同大米淀粉的胶凝和回生过程进行了研究。
