玉米糊

我们老吃蛋和玉米糊。

All we eat are eggs and cornmeal .

隔壁餐厅的肉糕在柔软的玉米糊上浇上墨西哥烟椒，以前的价格是14美元。

Next Door 's meatloaf with chipotle glaze on soft polenta was $ 14 .

玉米糊会有怎样的现象发生？

What happens to the mud ?

本品不含酵母、奶、黄豆、玉米糊、麸质或任何人工防腐剂。

This product contains no yeast , dairy , soy , corn , gluten or any artificial preservatives .

试验研究了在不同温度、不同蒸汽添加量以及不同的压力环直径条件下，挤压膨化对玉米糊化度的影响。

This dissertation Studied on the affects of the expended processing on gelatinization in maize under different temperature , vapour content and diameter of pressure ring .

蜡质玉米淀粉糊属假塑性流体，且糊的表观粘度受淀粉浓度、温度和pH值的影响。

The paste of waxy maize starch was a plasto-fluid , the apparent viscosity of the pastes was affected by the starch concentration , temperature and pH values .

国产蜡质玉米淀粉糊性质的研究

Studies on the properties of the homegrown waxy corn starch paste

倒入适量玉米淀粉糊，使汤汁浓稠。

Pour enough dissolved cornstarch into wok to thicken sauce .

不同制粉方法对蜡质玉米粉糊的流变特性影响的研究

Study on Rheological Properties of Waxy Corn Flour Paste Processed by Different Milling Ways

蜡质玉米淀粉糊的流变学特性

Rheological Properties of Waxy Maize Starch Pastes

研究了蜡质玉米粉糊的流变特性，建立了相应的流变模型，确立了本构方程。

Rheological properties of waxy corn flour were studied in this work , and the rheological model was described .

主要测定国产蜡质玉米淀粉糊的基本性质。

The basic properties of the starch paste of the paste of waxy corn grown in China were researched .

研究结果表明：蜡质玉米淀粉糊具有假塑性流体的特征，属剪切变稀体系。

The experimental results obtained revealed that waxy maize starch paste with pseudoplastic characteristics could be considered as a shear-thinning system .

蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好，凝沉性弱，冻融稳定性好。

Compared with regular maize starch , the waxy maize starch paste had weaker retrogradation , better transparency and more freeze-thaw stability .

本实验对蜡质玉米粉糊的流变特性进行研究，建立相应的流变模型，并研究制粉方法对流变特性的影响。

Rheological properties of waxy corn flour and effects of different flour milling ways on them were studied , and rheological models were established .

荞麦淀粉糊冻融稳定性与小麦、玉米淀粉糊相当，而弱于马铃薯淀粉糊。

Its stability of freezing and melting was equal to that of wheat starch and maize starch , but was inferior to that of potato starch .

板栗淀粉糊的透光率、酶解率、凝沉性、老化值介于玉米淀粉糊和马铃薯淀粉糊之间。

The transparency , ratio of enzymatic hydrolyzation , retrogradation property and retrogradation value of Chestnut starch paste were between corn starch paste and potato starch paste .

并以淀粉糊透光率为评价指标，研究了机械活化与储藏时间对玉米淀粉糊老化特性的影响。

Moreover , effects of mechanical activation and storage time on the retrogradation properties of starch paste by using the translucent rate as an evaluating target were investigated respectively .

结果表明：蜡质玉米淀粉糊属于屈服-假塑性流体，且屈服-假塑性流体模型能有效地表征蜡质玉米淀粉糊的流变性能。

The results showed that the pastes of waxy maize starch were yield pseudoplastic fluid , the rheological properties of waxy maize starch pastes were characterized by yield pseudoplastic model .

试验证明，相对于原淀粉糊，醇解法制备的颗粒状冷水可溶玉米淀粉糊的表观粘度和冻融稳定性有所提高，凝沉性降低；

Experiments indicated that compared with the native starch , the paste made of granular maize starch soluble in cold water prepared by alcoholysis showed higher apparent viscosity , higher stability of freeze thaw and lower retrogradation ;

对小米淀粉和玉米淀粉糊性质进行较详细比较研究，包括透明度、冻融稳定性、凝沉性、膨胀力、酸解、酶解，和介质对糊粘度性质影响。

Comparative study has been carried out between millet starch and maize starch in the aspect of paste properties , including clarity , freeze-thaw stability , gelatinization viscosity changes , agglutination stability , swelling power , acid hydrolysis , enzymatic digestibility , gelatinization enthalpy and me-diums'effect .

玉米淀粉磷酸酯糊特性研究

A Study on the Paste Properties of Phosphate Corn Starch

本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。

The gelatination properties of waxy maize starch , including the paste properties , rheological behaviors and gel strength , were studied in this work .

研究了经球磨处理后的玉米淀粉的成糊温度和峰值黏度。

Effects of gelatinization temperature on amylose crystallization of rice starch ;

与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。

Compared to corn starch , the weak retrogradation is main characteristic of glutinous rice flour paste , and some samples have better stability against shearing .

结果表明，小米淀粉与玉米淀粉相比，糊的凝胶稳定性好、持水力强、膨胀力高、糊化温度高、热焓变值大、但透明度较差、冻融稳定性不佳、热稳定性差；

The results have showed , millet starch , compared with maize starch , have weaker agglutination stability , higher swelling power and gelatinization temperature , poor freeze-thaw stability ;

并通过研究马铃薯、玉米和豌豆淀粉糊液的回生性能与所得淀粉膜的结构和性能的关系，得到了一种可以简便快速地对成膜原料进行筛选的方法。

Moreover , the relationship between the set back performance of the different starches ( potato starch , corn starch and pea starch ) paste and the structure and properties of starches films was studied .