1) low viscosity
低黏度
1.
Preparation and application of low viscosity epoxy pouring sealant;
低黏度环氧灌封胶的研制及应用
2.
Synthesis and property study of UV curable low viscosity epoxy acrylate
光固化低黏度环氧丙烯酸酯的合成与性能研究
3.
The low viscosity cationic starch for surface sizing was prepared by etherifying corn starch with 3-chloro-2-hydroxypropyl-trimethylammonium chloride after the starch was appropriately hydrolyzed by hydrochloric acid.
以玉米原淀粉为原料,经盐酸适度酸解后,通过3-氯-2-羟丙基三甲基氯化铵醚化制备低黏度阳离子淀粉。
2) low-viscosity
低黏度
1.
Octenyl succinic anhydride modified potato starch(OSAS)with low-viscosity was prepared using acid- alcoholysis treatment,and the properties in submicroscopic morphology,RVA profile characteristics,transparency,ret- rogradation stability and emulsification stability were compared among native potato starch,acid-alcohol treated starch, OSAS,and acid-alcohol treated OSAS.
用酸醇解法制备了低黏度辛烯基琥珀酸马铃薯淀粉酯,并将其与马铃薯原淀粉、辛烯基琥珀酸马铃薯淀粉酯和酸醇解马铃薯淀粉在显微形态、RVA图谱、透明度、凝沉稳定性和乳化稳定性上的特点进行了研究对比;结果表明:经酸醇解和辛烯基琥珀酸酐酯化处理后,明显提高了马铃薯淀粉的透明度、凝沉稳定性和乳化稳定性。
2.
The effects of drying temperature, the pH value of the initial media, types of phosphate, reaction time and temperature on the esterification process are also discussed, thus the optimal process conditions for preparing low-viscosity starch phosphate sizing agent are obtained.
考察了温度、盐浓度及加料方式与淀粉吸盐量的关系,研究了干燥温度、起始介质pH值、磷酸盐种类、反应温度和时间等对酯化反应的影响,获得低黏度磷酸酯淀粉最佳制备工艺条件。
3) Super low viscosity
超低黏度
4) low-viscosity starch
低黏度淀粉
5) low viscosity starch octenyl succinate
低黏度的纯胶
1.
The micro-capsule products that are prepared by low viscosity starch octenyl succinate has the better characteristics than those by Gum Arabic,dextrin and malt dextrin,which include desiccation rate,oil embed rate,shelf life,the dispersal,dissolving,free fluidity and hydrophobic ability of power into water.
以低黏度的纯胶为壁材制得的微胶囊产品,其干燥速度、油的包埋率、货架稳定性、粉末在水中的分散溶化能力及自由流动性和斥水性,都优于阿拉伯胶、糊精、麦芽糊精等壁材原料做成的产品。
6) low viscosity platform time
低黏度平台时间
补充资料：低黏度淀粉
分子式：
CAS号：
性质：用酸或酶使淀粉分子降解以降低其黏度的一种变性淀粉。其特点是热黏度降低，而在冷却时，可形成较高强度的凝胶。工业上由淀粉乳浊液加酸或酶，在不同条件下达到所需黏度特性，经过滤、清洗、干燥而得。在食品工业中，用于特定的凝胶产品如凝胶糖果等。
CAS号：
性质：用酸或酶使淀粉分子降解以降低其黏度的一种变性淀粉。其特点是热黏度降低，而在冷却时，可形成较高强度的凝胶。工业上由淀粉乳浊液加酸或酶，在不同条件下达到所需黏度特性，经过滤、清洗、干燥而得。在食品工业中，用于特定的凝胶产品如凝胶糖果等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条