1) gelatinized starch
胶凝淀粉
2) starch gel
淀粉凝胶
1.
This study covered the change of the mechanical properties of the starch gel due to the addition of saccha-rides, inorganic salts, acids or bases and monoglyceride before the starch gel was formed.
淀粉凝胶的力学性能因糖、无机盐、酸碱、单甘酯等的加入用来改善食品风味和口感的物质而发生变化。
2.
The aim of this work was to investigate the starch gel texture that influenced the mechanical or rheological sense of taste of the starch gel foods.
淀粉凝胶的力学性能决定其“力学味觉”或“流变学味觉”如粘弹性、硬度、粗糙感等属性。
3) GELATIN STARCH
凝胶淀粉
1.
PHYSICO-CHEMICAL CHARACTERISTICS OFCYPERUS GELATIN STARCH;
油莎豆凝胶淀粉的理化特性研究
2.
The corn gelatin starch prepared in pilot plant scale was used to substitute gelatinas a stabilizer in ice cream and fermented milk drink and as a gelatinizer in fruit jelly.
采用玉米凝胶淀粉的中试产品，作果冻胶凝剂，冰淇淋、发酵乳酸饮料等的增稠稳定剂。
4) starch microgel
淀粉微凝胶
1.
Studies on the novel drug carrier--starch microgel;
新型药物载体——淀粉微凝胶的研究
5) gelatinization of starches
淀粉凝胶化
1.
The gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder.
淀粉凝胶化是水中淀粉粒在加热过程中,淀粉颗粒内部结构由有序状态转变为无序状态。
6) gelatinous precipitate
凝胶状淀粉
补充资料：Sds-聚丙烯酰胺凝胶电泳凝胶电泳
sds-聚丙烯酰胺凝胶电泳（sds-page，sodium dodecyl sulfate-polyacrylamide gel electrohoresis）
在有去污剂十二烷基硫酸钠存在下的聚丙烯酰胺凝胶电泳。sds-page只是按照分子大小分离的，而不是根据分子所带的电荷和大小分离的。
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