starch gum
英 [stɑːtʃ ɡʌm]
美 [stɑːrtʃ ɡʌm]
网络 淀粉胶
双语例句
- When one of two identical samples of gravy is thickened with a tasteless Starch or gum, many will judge the thicker sample to have the richer flavor.
例如，两种完全相同的调味肉汁样品，其中一个用没有任何味道的植物胶作增稠处理，很多人都会认为较稠样品的风味更浓郁些。 - It was found that the viscosity of sodium octenylsuccinate starch was lower than that of gum arabic.
研究结果表明：低粘度辛烯基琥珀酸淀粉酯粘度比阿拉伯树胶低； - The advantages and disadvantages of starch sodium octenyl succinate and gum Arabic applied to emulsion flavor and beverage cloud are compared;
比较了辛烯基琥珀酸淀粉钠和阿拉伯胶在乳化香精和起云剂中应用的优缺点； - Mobility of starch chains were reduced due to the addition of xanthan gum, which could be explained by the declined leakage of amylose.
黄原胶的加入使得体系中链段运动性降低，表现为直链淀粉渗漏量随着黄原胶配比增加而减少。 - In this paper, the progress of research and application of the derivatives of modified cationic starch, lignin, chitin which have been used in wastewater treatment and plant gum which has some other functions in addition to flocculation has been briefly reviewed.
作者对用于废水处理的改性阳离子淀粉衍生物、木质素衍生物、甲壳素衍生物以及兼具絮凝作用的植物胶改性多功能水处理剂的研究进展进行了简要的评述。 - The efficiencies of wheat germ flour for improving the viscoelasticity of the instant noodle softened in boiling water and that of the other quality modifiers such as cross linking starch phosphate, active dried gluten, fresh albumen, guar bean gum and CMC were studied.
研究了小麦胚芽粉对提高油炸方便面复水后粘弹性的效果，并与其他品质改良剂（磷酸交联淀粉、活性干面筋、鲜鸡蛋清、瓜尔豆胶、CMC）的效果进行了比较。 - The aim of the experiments is to develop a kind of compound quality improver which can effectively retard the aging of sticky rice products with modified starch, emulsifier and food gum. A STUDY ON RICE-CAKE'S MAKING FORMULA
该试验旨在以变性淀粉、乳化剂、食用胶为原料，研制一种能有效延缓糯米糕团老化回生的品质改良剂。添加变性淀粉的糯米糕团制品的研究 - The main research contents include: develop different granulating binders and find out the best craft parameters through nature modification test to natural starch and xanthan gum;
主要研究内容是：通过对天然淀粉和黄原胶的改性试验，研制不同造粒用有机粘结剂及其合成的最佳工艺参数； - A quality improver was developed with modified starch, emulsifier and food grade gum as the ingredients.
根据我国米制品的具体现状，为了满足延长米制制品的保质期的要求，以变性淀粉、乳化剂、瓜尔豆胶等为原料，研制了一种复配型糕团品质改良剂。 - Rheology of Chestnut Starch Paste Rheology Study on Sophora Alopecuroides Gum
板栗淀粉糊流变性研究 - Besides, we also did a primary research in the use of a blend comprising of cationic guar gum, cationic starch and a certain organic acid. Permeability of poly ( N-isopropylacrylamide)-g-guar gum thermo-sensitive membrance
另外本文还对阳离子瓜耳胶与阳离子淀粉的预先混合使用作了初步的探索。异丙基丙烯酰氨-g-瓜耳胶温敏膜透湿性研究 - The study of modification filler modifying the paper-tube adhesive show that: Improve the function of starch, can increase the quanlity of starch glue used in paper tube gum and further lowered the cost;
由改性的填料改性纸管胶的研究得出：改善淀粉性能，可增加淀粉胶在纸管胶中用量，进一步降低了成本； - After dry heating process, particle size of starch was increased distinctly which showed that xanthan gum could behave as cross-linking agents to connected with two or more starch molecules, forming cross-linked starch.
与黄原胶干热反应后，淀粉的粒径比干热前明显增大，说明黄原胶可能作为交联剂与两个或多个淀粉分子连接，生成交联淀粉。 - The reduction carbonyl of starch and edible gum polysaccharide can covalently bond to the free amino of protein under certain condition, then change the function characteristics of soybean protein isolate.
淀粉、食用胶等多糖分子的还原羰基和蛋白质分子中的游离氨基可在一定条件下共价结合，从而改变蛋白的功能特性。