Process for preparing modified Starches, dispersible in cold water and with Gelling Properties

• 1. 一种用干热技术制备不同糊化特性的大米变性淀粉的方法 [P] . 中国专利： CN101337993A . 2009-01-07
• 2. 一种大米马铃薯变性淀粉复合凝胶的制备和保鲜方法 [P] . 中国专利： CN113995119A . 2022-02-01
• 3. MODIFIED STARCH DISPERSABLE WITH COLD WATER AND HAVING GELLING PROPERTIES [P] . 法国专利： FR2445840A1 . 1980-08-01

  机译： 改性淀粉，可与冷水分散并具有胶凝特性

• 4. COLD-WATER DISPERSIBLE GELLING STARCHES [P] . 英国专利： GB2040301B . 1983-04-13

  机译： 冷水分散凝结淀粉

• 5. COLD-WATER DISPERSIBLE, GELLING STARCHES [P] . CA1111845A . 1981-11-03

  机译： 冷水分散，凝结淀粉

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• 2. RHEOLOGICAL PROPERTIES OF CROSS-LINKED GRANULAR COLD WATER SWELLING STARCHES [C] . LiuYawei, Ruan Shaolan International Conference on Agricultural Science and Technology . 2001
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• 5. The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues [O] . Bartosz Sołowiej, Agnieszka Dylewska, Dariusz Kowalczyk, 2016

• 1. Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (iDigitaria/iStapf) Grains [J] . B. I. Olu-Owolabi ,O. O. Olayinka ,A. A. Adegbemile . 食品与营养科学（英文） . 2014,第2期
• 2. Preparation of Poly (ethylene oxide)(PEO)Modified Tungsten Oxide Hybrid Films via Sol-Gel Processing [J] . 袁坚 . 武汉理工大学学报：材料科学英文版 . 2003,第1期
• 3. Morphological and Physicochemical Properties of Water Chestnut Starches: a Comparative Analysis of Three Varieties [J] . ZHANG Yong-Ji ,XIONG Fei ,LI Ai-Min . 结构化学 . 2019,第009期
• 4. A new sol-gel process for preparing Ba(Mg_(1/3)Nb_(2/3))O_3 nanopowders [J] . FangLian LihuaXu FushenLi HaileiZhao . 北京科技大学学报：英文版 . 2004,第1期
• 5. 具有分子识别特性的单分散温敏微凝胶的制备与表征 [C] . 程昌敬 ,皮硕伟 ,杨眉 . 第五届全国化学工程与生物化工年会 . 2008
• 6. 不同种木薯变性淀粉对肌原纤维蛋白热诱导凝胶特性的影响 [A] . 畅阳 . 2012