淀粉微球的制备及应用进展  

The preparation of starch microspheres and its application advancement

作　　者：张永春[1] 李艳[1] 马毅[1] 

机构地区：[1]山东轻工业学院化学工程学院,山东济南250353

出　　处：《山东轻工业学院学报（自然科学版）》2010年第4期55-57,共3页Journal of Shandong Polytechnic University

摘　　要：综述了淀粉微球的4种制备方法及淀粉微球的应用进展,并着重介绍了反相微乳法制备淀粉微球的反应机理、交联剂种类、影响因素等。Four preparation methods of starch microspheres and the application advancement of starch microspheres were reviewed.Reaction mechanism,crosslinking agents and influencing factors of preparing starch microspheres by reverse microemulsion were primarily introduced.

关 键 词：淀粉微球 反相微乳 应用 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]