Kinetic Analysis of Sol-Gel Transition of Gelatin/Modified Starch Blends Based on Dynamic Rheology

被引：0
|
作者：
基于动态流变学的明胶/变性淀粉共混体系溶胶-凝胶相互转变动力学解析
机构：
[1] Zou, Xiurong
[2] Zhu, Jianhua
[3] Liu, Ribin
[4] Shan, Bin
来源：
Zhu, Jianhua (jhuazh@163.com) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词：
Elasticity - Sol-gel process - Sol-gels - Starch - Activation energy - Temperature - Optimization;
D O I：
10.7506/spkx1002-6630-20181031-365
中图分类号：
学科分类号：
摘要：
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页码：37 / 46
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