Full-Text Search:
Home|About CNKI|User Service|中文
Add to Favorite Get Latest Update

Starch glass transition and influence on quality of foods

WEI Chang-qing1,LIU Wen-yu2,XU Cheng-jian1(1.Food College,Shihezi University,Shihezi 832000,China;2.Shihezi Vocational Technical College,Shihezi 832000,China)  
Starch is the main component of grain food,the vitrification change of starch which has remarkable influence on the food quality and eapeially food texture.The analysis methods and the influence factors as well as the effects on the food quality were outlined on the basis of the theory of glassy state and vitrification change.Eventually,the future research direction was looked forward.
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©CNKI All Rights Reserved