retrogradation properties

基本解释

The paste system and retrogradation properties of rice starch were studied.
本文研究了淀粉糊的物系结构及淀粉糊的老化特性。
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This paper discussed the results of the contrastive study among the viscosity, the translucent rate and retrogradation properties of acorn starch with respect to moist heat treatment.
本文对经湿热处理和原橡实淀粉的粘度、透光率、凝沉稳定性进行对比研究，研究表明：湿热处理的温度对淀粉粘度有极显著影响。
The pastes properties of chestnut starch such as translucency, retrogradation, freeze-thaw, rheology were studied. It is for providing theoretical basis for development of chestnut products.
探讨了板栗淀粉糊的透明度、凝沉性、冻融稳定性、流变性、抗剪切稳定性、触变性等性质，以期为板栗的深加工提供理论依据，促进板栗的发展。