FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (10): 15-18.
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ZHANG Ben-Shan, LIANG Yong, GAO Da-Wei, LI Guo-Ji
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Abstract: With the reaction of tapioca starches and phosphors oxychloride,the swelling of cross-linking starch granules was controlled successfully through different degree of substitution.In the different swelling processes,structure characteristics and tendency changes of starch granules were discussed. Furthermore the swelling process and mechanism of starches granules also showed that the cross-linked tapioca starches swelled like a bud blooming into a flower.
Key words: Starch Cross-link Swell Granules
ZHANG Ben-Shan, LIANG Yong, GAO Da-Wei, LI Guo-Ji. Study on Swelling Process and Mechanism of the Cross-linked Tapioca Starches Granules[J]. FOOD SCIENCE, 2001, 22(10): 15-18.
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