Search

نمایش تعداد 1-7 از 7

The application research of electric field probes with pulse modulated fields

نوع: Conference Paper

نویسنده : Xingxun, Liu; Chengzu, Huang; Bo, Peng

ناشر: IEEE

سال: 2014

Thermal and rheological properties of brown flour from Indica rice

نوع: Journal Paper

نویسنده : Lingxu Ye; Changsheng Wang; Shujun Wang; Sumei Zhou; Xingxun Liu

سال: 2016

Request PDF

Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers

نوع: Journal Paper

نویسنده : Wei Zou; Long Yu; Xingxun Liu; Ling Chen; Xiaoqing Zhang; Dongling Qiao; Ruozi Zhang

ناشر: Elsevier Science

سال: 2012

Request PDF

Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios

نوع: Journal Paper

نویسنده : Xingxun Liu; Long Yu; Fengwei Xie; Ming Li; Ling Chen; Xiaoxi Li

ناشر: John Wiley and Sons

سال: 2010

Request PDF

Internal structures and phase-transitions of starch granules during gelatinization

نوع: Journal Paper

نویسنده : Pei Chen; Long Yu; George P. Simon; Xingxun Liu; Katherine Dean; Ling Chen

ناشر: Elsevier Science

سال: 2011

Request PDF

Thermal degradation and stability of starch under different processing conditions

نوع: Journal Paper

نویسنده : Xingxun Liu; Yanfei Wang; Long Yu; Zhen Tong; Ling Chen; Hongsheng Liu; Xiaoxi Li

سال: 2012

Request PDF

Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten

نوع: Journal Paper

نویسنده : Lei Zhao; Lin Li; Guo-qin Liu; Ling Chen; Xingxun Liu; Jie Zhu; Bing Li

سال: 2013

Request PDF

Search

The application research of electric field probes with pulse modulated fields

Thermal and rheological properties of brown flour from Indica rice

Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers

Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios

Internal structures and phase-transitions of starch granules during gelatinization

Thermal degradation and stability of starch under different processing conditions

Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten

نویسنده

ناشر

سال

کلیدواژه

نوع

زبان

نوع محتوا

عنوان ناشر

Search

Filters

The application research of electric field probes with pulse modulated fields

Thermal and rheological properties of brown flour from Indica rice

Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers

Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios

Internal structures and phase-transitions of starch granules during gelatinization

Thermal degradation and stability of starch under different processing conditions

Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten