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1·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。

2·Objective: in order to improve the anti-aging performance of rice starch products.

目的：改善米淀粉制品的抗老化性能。

3·The inhibition of trehalose for the retrogradation of sticky rice starch was studied.

本文主要研究了海藻糖对糯米粉的回生抑制作用。

4·The microstructure indicated that the structure of modified rice starch vanished after extrusion.

超微结构表明挤压法制备的大米变性淀粉的淀粉结构已经消失。

5·The swelling properties of rice starch during gelatinizing process were studied by optical microscope.

采用光学显微镜对淀粉颗粒在糊化过程中的润胀特性进行了研究。

6·The microcosmic configuration and the paste properties of hydroxypropylated waxy rice starch were studied.

对羟丙基糯米淀粉微观形态及其淀粉糊性质进行了研究。

7·This paper reviews the properties and production technology of rice starch, and also presents its application.

简单介绍了大米淀粉的性质、生产技术，并且对大米淀粉的应用也做了简单的介绍。

8·Rice starch was ground by ultra-high pressure technology. The physical properties of differently ground products were studied.

以大米淀粉为原料，通过超高压处理成不同颗粒大小的淀粉颗粒，对其进行物理特性的研究。

9·The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.

用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。

10·This article summarized the production and property of rice starch. And the application of rice starch is also introduced in this article.

该文介绍大米淀粉的性质、生产技术，且对大米淀粉应用作一介绍。