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。
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。
PHYSICO-CHEMICAL CHARACTERISTICS OFCYPERUS GELATIN STARCH;
油莎豆凝胶淀粉的理化特性研究
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。
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
Preparation and Characterization of Denatured Cassava Starch Hydrogel
变性木薯淀粉凝胶的制备与结构表征
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
Mechanical Properties of Lotus-seed Starch Gels
莲子淀粉凝胶力学性能影响因素的研究
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。
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。
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
starch retrogradation
淀粉凝沉, 淀粉回生
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
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。
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
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
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
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
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
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
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。
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