位置：成果数据库 > 期刊 > 期刊详情页
Shear-thickening properties of waxy maize starch dispersions.
  • 期刊名称：Journal of Food Engineering
  • 时间：0
  • 页码：415-423
  • 语言：英文
  • 相关项目：基于高压均质技术的细乳液交联法合成淀粉纳米微球的研究
作者： Yu-guang Zhou|Bao Wang|Dong Li|Necati Ozkan|Li-jun Wang|
同期刊论文项目
基于高压均质技术的细乳液交联法合成淀粉纳米微球的研究
期刊论文 28
同项目期刊论文
Morphological properties and thermoanalysis of micronized cassava starch
Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions
The rheological behavior of native and high-pressure homogenized waxy maize starch pastes.
Effects of partial gelatinization on structure and thermal properties of corn starch after spray dry
Preparation and characterization of crosslinked starch microspheres using a two-stage water-in-water
The effect of annealing and cryoprotectants on the properties of vacuum-freeze dried starch nanopart
Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protei
Effect of sucrose on dynamic mechanical characteristics of maize and potato starch films
Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose
Physical properties and loading capacity of starch-based microparticles crosslinked with trisodium t
Starch pastes thinning during high-pressure homogenization
Fabrication of starch-based microparticles by an emulsification-crosslinking method
Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and thei
Preparation of gelatin microparticles using water-in-water (w/w) emulsification technique.
Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cros