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中国精品科技期刊2020
石佳, 辛嘉英, 王艳, 武文龙, 夏春谷. 酯化改性淀粉研究进展[J]. 食品工业科技, 2014, (02): 395-399. DOI: 10.13386/j.issn1002-0306.2014.02.070
引用本文: 石佳, 辛嘉英, 王艳, 武文龙, 夏春谷. 酯化改性淀粉研究进展[J]. 食品工业科技, 2014, (02): 395-399. DOI: 10.13386/j.issn1002-0306.2014.02.070
SHI Jia, XIN Jia-ying, WANG Yan, WU Wen-long, XIA Chun-gu. Research progress in esterification starch[J]. Science and Technology of Food Industry, 2014, (02): 395-399. DOI: 10.13386/j.issn1002-0306.2014.02.070
Citation: SHI Jia, XIN Jia-ying, WANG Yan, WU Wen-long, XIA Chun-gu. Research progress in esterification starch[J]. Science and Technology of Food Industry, 2014, (02): 395-399. DOI: 10.13386/j.issn1002-0306.2014.02.070

酯化改性淀粉研究进展

Research progress in esterification starch

  • 摘要: 酯化改性赋予淀粉许多新的优异性能,拓宽了其工业应用范围。本文从酯化淀粉的种类、制备方法及应用等方面对淀粉酯化改性研究进展进行了综述,重点介绍了中长链脂肪酸淀粉酯的分类及其制备方法,并展望了酯化改性淀粉的发展趋势。 

     

    Abstract: The starch was endowed with many excellent properties and broadened industrial applications by the esterification modification. In this paper, the research progress in esterification starch was summarized through the species, preparation method and applications of esterification starch. The classification and preparation method of long chain fatty acid starch esters were reviewed. Finally, development trends of esterified starches were also prospected.

     

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