1.
Study on Technology and Property of Oleic Acid Starch Ester by Microwave Irradiation
微波法油酸玉米淀粉酯制备工艺及性质研究
2.
Preparation, Properties and Application of Stearate Starch;
硬脂酸玉米淀粉酯的制备、性质及应用
3.
The Preparation and Application of Stearate Corn Starch by Microwave;
微波法硬脂酸玉米淀粉酯的制备及应用
4.
Paste Properties of Octenyl Succinic Anhydride Modified Waxy Corn Starch
糯玉米辛烯基琥珀酸淀粉酯糊性质的研究
5.
A Study on Properties of Corn Starch Stearate prepared by Extrusion
挤压法制备的硬脂酸玉米淀粉酯的性质研究
6.
Synthesis of High Viscosity Dodecenyl Succinic Anhydride Waxy Corn Starch
高黏度蜡质玉米十二烯基琥珀酸酯淀粉的合成
7.
Studies on the property of Octenyl Succinic Anhydride modified waxy corn starch
蜡质玉米辛烯基琥珀酸淀粉酯理化性质的研究
8.
Study on Water Based Polymer-Isocyanate Adhesive for Wood Esterify to Corn Starch;
水性高分子——异氰酸酯胶粘剂的研究玉米淀粉的酯化利用
9.
Study on the Preparation and Properties of Octenyl Succinic Anhydride Modified Waxy Maize Starch;
辛烯基琥珀酸糯玉米淀粉酯的制备及其性质的研究
10.
Preparation and Function of the Grafting Copolymer of Corn Starch and Styrene/Methacrylate;
玉米淀粉/苯乙烯/丙烯酸酯类接枝共聚物的制备与性能
11.
Study on the Preparation, Properties and Application of Stearate Corn Starch by Extruder
挤压法制备硬脂酸玉米淀粉酯的工艺、性质及应用研究
12.
Effects of Corn Starch and Sucrose Fatty Acid Ester on Water-holding Capacity of Chilled Meat
玉米变性淀粉与蔗糖脂肪酸酯对冷却肉的保水作用研究
13.
Study on properties of ester of stearic acid and starch prepared by the methods of extrusion and high temperature
两种不同方法制备的硬脂酸玉米淀粉酯的性质研究
14.
Preparation technology and properties of etherified cross-linked corn octenyl succinic starch ester
醚化交联玉米辛烯基琥珀酸淀粉酯的制备工艺及特性
15.
Structure token of starch sodium octenylsuccinate of potato starch with different degree of substitution
不同取代度玉米辛烯基琥珀酸淀粉酯颗粒结构表征研究
16.
Optimization of Oxidized Octenyl Succinate Anhydrate Modified Glutinous Corn Starch based on Response Surface Methodology
基于响应面法氧化辛烯基琥珀酸糯玉米淀粉酯制备的优化研究
17.
Study on semi-dry preparation and emulsifying property of waxy maize starch stearates
半干法制备硬脂酸蜡质玉米淀粉酯工艺及其乳化性研究
18.
Study on characteristics and acetic esterification of corn with high amylose starch
高直链玉米淀粉的特性及其醋酸酯化改性的研究