gelatinization造句

Study on effect of puffing pre-gelatinization on liquation of maizena

Effect of expanding on in-vitro protein digestibility and starch gelatinization of feedstuff

Effect of dough gelatinization on concentration of oil in instant noodle

Method for determination of cereal and starch gelatinization properties using a viscograph

The viscosity value and temperature at maximum viscosity (i. e., the temperature reflecting the end of gelatinization)are then read.

The extent of starch gelatinization in baked goods strongly affects product properties, including storage behavior and rate of digestion.

At the same temperature, the same type, with the degree of starch gelatinization increased, the single layer water content decreased which is calculated by GAB and BET model.

This paper studies the influence of extrusion temperature. Screw speed, feed speed and water content on starch gelatinization depolymerization, soluble index and expansion efficiency.

This paper reported the producing technology of blending cereal by twin_screw extruder and studied the effects of moisture content, extrusion temperature and screw speed on the gelatinization.

The results showed that compared with the colocasia esculenta schott starch, the starch phosphate ester had properties of easier gelatinization, higher clarity, better retrogradation, freeze-thaw stability and anti-mycotic characteristics improved, and paste viscosity decreased.