1.
Study on the Strength of the Starch Hydrogels Affected by the Modification of Starch;
淀粉改性工艺对淀粉凝胶强度影响的研究
2.
Preparation and Characterization of Denatured Cassava Starch Hydrogel
变性木薯淀粉凝胶的制备与结构表征
3.
Forecasting Quality of Instant Rice Noodles through Property of Simulated Starch Gel
模拟淀粉凝胶特性预测方便米粉品质的探讨
4.
Mechanical Properties of Lotus-seed Starch Gels
莲子淀粉凝胶力学性能影响因素的研究
5.
Various overlay mediums, such as agar, starchgel, methyl cellulose and tragacanth are used.
常用的覆盖培养基有：琼脂、淀粉凝胶甲基纤维素和黄蓍胶等。
6.
Methods: Cross electrophoresis of agarose-starch mixed gel was used in these experiments.
方法：淀粉-琼脂糖混合凝胶交叉电泳。
7.
Raw Starch Modification in Rice Noodles and Its Gelatination Mechanism Induced by Biological Fermentation Process;
生物发酵米粉的淀粉改性及凝胶机理研究
8.
starch retrogradation
淀粉凝沉, 淀粉回生
9.
Research on Preparation of LiMn_2O_4 Powder by Sol-gel Method and Co-precipitation Method
LiMn_2O_4粉体的溶胶凝胶及共沉淀制备工艺技术研究
10.
In some baked products, many starch granules remain ungelatinized.
在有些焙烤食品中许多淀粉颗粒未被胶凝。
11.
Study on Colloidal Forming of High Performance Ceramics by Starch In-situ Consolidation;
利用淀粉原位凝固胶态成型高性能陶瓷的研究
12.
Preparation and characterization of pH-sensitive polyacrylic acid-Starch hydrogels
大孔性pH响应丙烯酸/淀粉水凝胶的合成及表征
13.
Synthesis and Characterization of pH and Temperature Sensitive Starch Hydrogels
pH值/温度双重敏感淀粉水凝胶的合成与表征
14.
Effect of Ultrasonic Treatment on Gel Texture Properties of Water Caltrop Starch Paste
超声波处理对菱角淀粉糊凝胶质构特性的影响
15.
Effects of starch on rheological and gel properties of horse-mackerel surimi
淀粉对竹荚鱼鱼糜流变性质和凝胶特性的影响
16.
Effects of Additions of Hydrocolloids and Modified Starch on Gel Properties of Chicken Muscle Homogenate
亲水胶体和玉米变性淀粉对鸡胸肉匀浆物凝胶特性的影响
17.
sweet almond-flavored milk pudding thickened with gelatin or cornstarch; usually molded.
甜的、杏仁调味的牛奶布丁，用凝胶或玉米淀粉增稠；通常用模子做成。
18.
Thermal Gravimetric, Gel Texture and Water Mobility of Lotus Root Starch in Different Growth Periods
不同生长期莲藕淀粉的凝胶特性、热重与核磁共振测定