study on the inhibition of trehalose on starch retrogradation

1、

effects of temperature on gelation and retrogradation of rice starch

温度对大米淀粉胶凝和回生影响的研究

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2、

study on retrogradation of ultra-high pressure modified starch with maize

超高压改性玉米淀粉的回生性研究

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3、

influence of phosphorylation on retrogradation of phosphate monoesters of sweet potato starch

磷酸酯化对甘薯淀粉凝沉性质的影响

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4、

investigation of anti-retrogradation of fresh instant rice noodles

保鲜方便米粉抗老化研究

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5、

study on the gelatinization and retrogradation properties of waxy wheat flour

糯小麦粉糊化回生特性研究

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6、

study on the rheological properties and texture of rice paste during retrogradation

稻米淀粉糊老化过程的流变学和质构特性

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7、

effects of cross-linked sweet potato starch, cassava starch on retrogradation of steamed bread

红薯、木薯交联淀粉对馒头抗老化性的研究

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8、

acacia could be fatal, and love can be retrogradation

相思可以致命，爱情可以回生。

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9、

effect of mechanical activation on amylose content and retrogradation properties of maize starch

机械活化对玉米淀粉的直链淀粉含量及老化特性的影响

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10、

converse regression retrogradation retrograde stem stem against thrash

基本解释逆行

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11、

mechanism of the starch retrogradation and method of anti-retrogradation of starch in the low-temperature meat products

低温肉制品中淀粉回生的机理以及抗淀粉回生的方法

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12、

factors of retrogradation in ruoergai wetland and its conservation strategies

若尔盖湿地退化原因及保护对策

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13、

study on preparation and retrogradation of phosphate monoesters made of sweet potato starch

甘薯淀粉磷酸单酯的制备及凝沉性质的研究

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14、

the retrogradation and transparency of three starch acetates were determined and analyzed.

并且对三种醋酸酯淀粉的凝沉性和透明度进行了测定分析。

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15、

because of the soluble substance reducing, the retrogradation rate of rice flour gelation was increased after soaking fermentation.

由于浸泡发酵使米粉体系可溶性物质减少，浸泡发酵后的米粉凝胶体系回生速度增加。

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16、

the effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.

用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。

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17、

this paper analyzes present situation and causes of ecologic retrogradation of mountainous region in east liaoning.

分析辽宁省东部山区生态退化现状及其原因。

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18、

except freeze-thaw stability, the waxy potato starch paste has better transparency, retrogradation and viscosity.

除冻融稳定性外，蜡质马铃薯淀粉糊的透明度、凝沉性和粘度均很好。

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19、

with rise of base level, sediments showed retrogradation features, in contrast, with drop of base level, sediments had progradation.

随着基准面的下降，沉积物总体呈进积特征。

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20、

the retrogradation trend of carboxymethyl d. zingiberensis starch was weakened and its paste viscosity was increased.

黄姜淀粉经羧甲基化后，其凝沉趋势变弱，糊粘度增大。

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