粮油食品科技2016，Vol.24Issue(5)：19-23,5.
淀粉冻融稳定性的研究进展
Research progress on freeze - thaw stability of starch
王梦嘉 1叶晓汀 2吴金鸿 1孙子文 1黄伊雯 1吕志红 1陈以国 3隋中泉3
作者信息
- 1. 上海交通大学农业与生物学院，上海 200240
- 2. 上海雀巢有限公司，上海 201613
- 3. 邹城市熙来生物科技有限公司，山东 273500
- 折叠
摘要
Abstract
The freeze - thaw stability of starch affects directly the quality of frozen starch products. The effects of freezing - thawing cyclic treatment on physicochemical properties and structures of starch,its principal factors and the research progress in the related mechanisms were investigated,which provided some information for the development of frozen starch products in food industry.关键词
淀粉/速冻食品/冻融稳定性Key words
starch/frozen food/freeze - thaw stability分类
轻工纺织引用本文复制引用
王梦嘉,叶晓汀,吴金鸿,孙子文,黄伊雯,吕志红,陈以国,隋中泉..淀粉冻融稳定性的研究进展[J].粮油食品科技,2016,24(5):19-23,5.
