Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch
• Mechanism of preparing high quality modified starch by advanced devices was revealed. • Grinding had a marked mechanochemical effect on starch granules. • Models were made to simulate starch moleculars and granules during grinding process.
Gespeichert in:
| Autor*in: |
Zhang, Kuiliang [verfasserIn] |
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E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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8 |
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Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:294 ; year:2019 ; day:1 ; month:10 ; pages:285-292 ; extent:8 |
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| DOI / URN: |
10.1016/j.foodchem.2019.05.055 |
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10.1016/j.foodchem.2019.05.055 doi GBV00000000000629.pica (DE-627)ELV046859128 (ELSEVIER)S0308-8146(19)30844-1 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Kuiliang verfasserin aut Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Mechanism of preparing high quality modified starch by advanced devices was revealed. • Grinding had a marked mechanochemical effect on starch granules. • Models were made to simulate starch moleculars and granules during grinding process. Hydrochloric acid (PubChem CID: 313) Elsevier Sodium hydroxide (PubChem CID: 14798) Elsevier Phenolphthalein (PubChem CID: 4764) Elsevier 8-Aminopyrene-1,3,6-trisulfonic acid trisodium salt (PubChem CID: 9849652) Elsevier Acetic anhydride (PubChem CID: 7918) Elsevier Potassium bromide (PubChem CID: 253877) Elsevier Sodium chloride (PubChem CID: 5234) Elsevier Sodium cyanborohydride (PubChem CID: 5003444) Elsevier Dai, Yangyong oth Hou, Hanxue oth Li, Xiangyang oth Dong, Haizhou oth Wang, Wentao oth Zhang, Hui oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:294 year:2019 day:1 month:10 pages:285-292 extent:8 https://doi.org/10.1016/j.foodchem.2019.05.055 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 294 2019 1 1001 285-292 8 |
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10.1016/j.foodchem.2019.05.055 doi GBV00000000000629.pica (DE-627)ELV046859128 (ELSEVIER)S0308-8146(19)30844-1 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Kuiliang verfasserin aut Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Mechanism of preparing high quality modified starch by advanced devices was revealed. • Grinding had a marked mechanochemical effect on starch granules. • Models were made to simulate starch moleculars and granules during grinding process. Hydrochloric acid (PubChem CID: 313) Elsevier Sodium hydroxide (PubChem CID: 14798) Elsevier Phenolphthalein (PubChem CID: 4764) Elsevier 8-Aminopyrene-1,3,6-trisulfonic acid trisodium salt (PubChem CID: 9849652) Elsevier Acetic anhydride (PubChem CID: 7918) Elsevier Potassium bromide (PubChem CID: 253877) Elsevier Sodium chloride (PubChem CID: 5234) Elsevier Sodium cyanborohydride (PubChem CID: 5003444) Elsevier Dai, Yangyong oth Hou, Hanxue oth Li, Xiangyang oth Dong, Haizhou oth Wang, Wentao oth Zhang, Hui oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:294 year:2019 day:1 month:10 pages:285-292 extent:8 https://doi.org/10.1016/j.foodchem.2019.05.055 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 294 2019 1 1001 285-292 8 |
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10.1016/j.foodchem.2019.05.055 doi GBV00000000000629.pica (DE-627)ELV046859128 (ELSEVIER)S0308-8146(19)30844-1 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Kuiliang verfasserin aut Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Mechanism of preparing high quality modified starch by advanced devices was revealed. • Grinding had a marked mechanochemical effect on starch granules. • Models were made to simulate starch moleculars and granules during grinding process. Hydrochloric acid (PubChem CID: 313) Elsevier Sodium hydroxide (PubChem CID: 14798) Elsevier Phenolphthalein (PubChem CID: 4764) Elsevier 8-Aminopyrene-1,3,6-trisulfonic acid trisodium salt (PubChem CID: 9849652) Elsevier Acetic anhydride (PubChem CID: 7918) Elsevier Potassium bromide (PubChem CID: 253877) Elsevier Sodium chloride (PubChem CID: 5234) Elsevier Sodium cyanborohydride (PubChem CID: 5003444) Elsevier Dai, Yangyong oth Hou, Hanxue oth Li, Xiangyang oth Dong, Haizhou oth Wang, Wentao oth Zhang, Hui oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:294 year:2019 day:1 month:10 pages:285-292 extent:8 https://doi.org/10.1016/j.foodchem.2019.05.055 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 294 2019 1 1001 285-292 8 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:294 year:2019 day:1 month:10 pages:285-292 extent:8 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:294 year:2019 day:1 month:10 pages:285-292 extent:8 |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch |
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Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch |
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Zhang, Kuiliang |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Zhang, Kuiliang |
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Elektronische Aufsätze |
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Zhang, Kuiliang |
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10.1016/j.foodchem.2019.05.055 |
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540 |
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influences of grinding on structures and properties of mung bean starch and quality of acetylated starch |
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Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch |
| abstract |
• Mechanism of preparing high quality modified starch by advanced devices was revealed. • Grinding had a marked mechanochemical effect on starch granules. • Models were made to simulate starch moleculars and granules during grinding process. |
| abstractGer |
• Mechanism of preparing high quality modified starch by advanced devices was revealed. • Grinding had a marked mechanochemical effect on starch granules. • Models were made to simulate starch moleculars and granules during grinding process. |
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• Mechanism of preparing high quality modified starch by advanced devices was revealed. • Grinding had a marked mechanochemical effect on starch granules. • Models were made to simulate starch moleculars and granules during grinding process. |
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Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch |
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https://doi.org/10.1016/j.foodchem.2019.05.055 |
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Dai, Yangyong Hou, Hanxue Li, Xiangyang Dong, Haizhou Wang, Wentao Zhang, Hui |
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