amylopectin - Globe Thesis

Keyword [amylopectin] Result: 1 - 20 \| Page: 1 of 3
1.	Study On The Properties And Retrogradation Mechanism Of Rice Starch
2.	Morphology And Gelatinization Of Corn Starches With Different Amylose/amylopectin Content Under Shearless And Shear Conditions
3.	Study On The Effects Of Different Electric Fields Treatments On The Physicochemical Properties Of Corn Starch
4.	Study On The Molecular Structure Of The Lotus-seed Starch And Its Applications
5.	Studies On Preperation Technology And Physiological Properties Of Potato Resistant Starch
6.	The Interaction Of Maize Amylopectin With Sugars In Aqueous Solution
7.	Preparation And Application Of Bonded Amylose And Amylopectin Chiral Stationary Phases For Separation Of Enantiomers
8.	Study On Molecular Structure And Physicochemical Characteristics Of Glutinous Rice Starch
9.	Selection Of Effective Solvent For Starch And Optimization Of The Method For Amylopectin Branching Structure
10.	Studies On The Production Of High Maltose Syrup With Rice Starch As Raw Materials
11.	Study On Extraction And Separation And Molecular Distribution Of Hulless Barley Starch
12.	The Research On The Properties Of Hydrolysis Of Corn Starch And Its Effects Of Vermicelli Quality
13.	Study On Starch And Protein Of Germinated Brown Rice And Preparation Of Its Instant Rice
14.	Effects Of Tea Polysaccharide On The Compatibility Of Amylose And Amylopectin
15.	Effect Of Amylose/Amylopectin Content On Starch-Based Superabsorbent Polymer Through Grafting Acrylamide Monomer
16.	Effect Of The Ratio Of Amylopectin To Amylose In Corns And Extrusion On Digestibility Of Starch And Energy In Piglets
17.	Study On The Relationship Of Japonica Rice Physicochemical Property And Edible Quality
18.	Research And Application Of Yam Starch Quality Characteristics
19.	The Effect Of Leached Starch On Texture Of Cooked Rice And Electrochemical Evaluation Of Texture Of Cooked Rice
20.	Study On The Effect Of Sodium Trimetaphosphate On The Micro-structure And Application Properties Of Kudzu Starch
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