| 淀粉溶胶流变特性及应用研究进展 |
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| 引用本文： | 林海燕,罗学刚.淀粉溶胶流变特性及应用研究进展[J].食品工业科技,2005,26(3):183-185. |
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| 作者姓名： | 林海燕 罗学刚 |
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| 作者单位： | 西南科技大学,绵阳,621010 |
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| 基金项目： | 国家自然科学基金项目资助(批准号:29876017) |
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| 摘 要： | 综述了改性前后淀粉溶胶流变特性,以及淀粉溶胶流变特性的应用。指出淀粉溶胶的流变特性主要为非牛顿流体的假塑性流体,且受诸多因素的影响;淀粉经过改性后,流动性有较大的改善;人们开拓了淀粉在塑料、包装材料、食品、黏合剂等方面的应用;淀粉的流变特性在工业和农业方面有着广阔的应用前景和市场前景。
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| 关 键 词： | 淀粉溶胶 流变特性 应用 |
| 文章编号： | 1002-0306(2005)03-0183-03 |
| 修稿时间： | 2004年6月29日 |
Research progresses in rheological properties and application of starch |
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| Lin Haiyan et al.Research progresses in rheological properties and application of starch[J].Science and Technology of Food Industry,2005,26(3):183-185. |
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| Authors: | Lin Haiyan |
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| Affiliation: | Lin Haiyan et al |
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| Abstract: | This article mainly summarizes the rheological properties of starch gel and its derivates. Starch gel showed pseudoplastic characteristics, and its rheological properties was affected by many factors; rheological properties of starch gel was improved by modifying; starch was applied in many fields, such as plastic, wrapper, food and adhesives; rheological properties of starch gel has development prospect in agriculture and industry |
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| Keywords: | starch gel rheological properties application |
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