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OALib Journal期刊
ISSN: 2333-9721
费用：99美元
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淀粉的微观结构与加工过程中相变研究进展
DOI: 10.3724/SP.J.1105.2014.13450, PP. 761-773
Keywords: 淀粉,微观结构,加工,相变,剪切力,热稳定
Abstract:
综述了近年来不同尺度的淀粉微观结构理论及淀粉在加工过程中相变研究的最新进展，对已取得的主要研究成果进行了归纳总结，同时对于研究淀粉的微观结构及相变的手段和表征方法进行了介绍、对比分析.不仅从微观结构、流变学和相变学等基础理论方面探讨各类淀粉的特性，同时分类总结了淀粉加工技术的发展及应用进展.通过对已有研究中的争议点及不确定性进行了总结，旨在得到淀粉不同尺度结构在加工过程中的结构演变规律，尤其是淀粉的直链/支链结构在热和剪切力作用下的演变历程以及对聚集态结构的影响.
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