摘要
探讨了羟丙基二淀粉磷酸酯的耐盐性、耐酸性、耐高温、抗剪切稳定性及透明度等性质,为其在食品中的应用提供一定的理论依据。
The salt tolerance, acid resistance, high temperature resistance, transpareney and shear resistant stability of. cross-linked hydroxylpropyl ether starch were studied, thus provided its application ahead in food industry with certain theoratical basis.
出处
《粮油食品科技》
2005年第4期23-24,共2页
Science and Technology of Cereals,Oils and Foods
关键词
羟丙基二淀粉磷酸酯
羟丙基淀粉
稳定性
cross-linked hydroxylpropyl ether starch
hydroxylpropyl ether starch
stability
