Article(id=1242138998001443312, tenantId=1146029695717560320, journalId=1146031591421210625, issueId=1242138975222182601, articleNumber=null, orderNo=21, doi=10.3981/j.issn.1000-7857.2021.05.016, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1575216000000, receivedDateStr=2019-12-02, revisedDate=1589904000000, revisedDateStr=2020-05-20, acceptedDate=null, acceptedDateStr=null, onlineDate=1619172739637, onlineDateStr=2021-04-23, pubDate=1615564800000, pubDateStr=2021-03-13, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1619172739637, onlineIssueDateStr=2021-04-23, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1774078614946, creator=sys-migrate, updateTime=1774078614946, updator=sys-migrate, issue=Issue{id=1242138975222182601, tenantId=1146029695717560320, journalId=1146031591421210625, year='2021', volume='39', issue='5', pageStart='1', pageEnd='168', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=3, issueType=-1, specialIssue=null, createTime=1774078609515, creator=sys-migrate, updateTime=1774078609515, updator=sys-migrate, preIssue=null, nextIssue=null, ext=null, issueFiles=null}, startPage=141, endPage=147, ext={EN=ArticleExt(id=1242139004313875353, articleId=1242138998001443312, tenantId=1146029695717560320, journalId=1146031591421210625, language=EN, title=Effect of amylose/amylopectin ratio on microstructure and properties of starch/agar composite films, columnId=1242137755002675584, journalTitle=Science & Technology Review, columnName=Review, runingTitle=null, highlight=null, articleAbstract=The effects of starch with different amylose/amylopectin ratios on the microstructure and properties of starch/agar composite films prepared by casting method are studied. Scanning electron microscope (SEM) observation, Fourier transform infrared spectrum (FTIR) test, X-ray diffraction (XRD) test, mechanical property test and hydrophilic and hydrophobic property test are carried out. The microstructures and properties of starch/agar composite films with different ratios are compared. Results show that the value of elongation at break of waxy/agar composite film is lower than the other two when the agar content is fixed. With the increase of agar content, the tensile strength of each composite film increases, and the water contact angle of G50/agar composite film increases significantly, while the weak hydrophilicity of agar reduces the hydrophilicity of the composite film surface., correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=nNzjwyV4gd1R5+ENiS/nHQ==, pdfFileSize=3229608, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=Glyn O. Phillips Hydrocolloid Research Centre, College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China, fund=null, authors=WANG Zhong, LI Hao, SHI Wenjuan, LU Jieyi, QIAO Dongling, authorsList=WANG Zhong, LI Hao, SHI Wenjuan, LU Jieyi, QIAO Dongling), CN=ArticleExt(id=1242139002195747334, articleId=1242138998001443312, tenantId=1146029695717560320, journalId=1146031591421210625, language=CN, title=淀粉链支比对淀粉/琼脂复合膜微结构及性能的影响, columnId=1242134377686180284, journalTitle=科技导报, columnName=综述, runingTitle=null, highlight=null, articleAbstract=采用流延法制得不同配比的淀粉/琼脂复合膜，研究了不同链支比的淀粉对淀粉/琼脂复合膜微结构及性能的影响。对制得的复合膜进行扫描电镜（SEM）观察、傅里叶红外光谱（FTIR）测试、X-射线衍射（XRD）测试、机械性能测试以及亲疏水性能测试，对不同配比淀粉/琼脂复合膜的微结构及性能进行了对比。研究结果表明，琼脂含量一定时，Waxy/琼脂复合膜的断裂伸长率小于另外两种；随着琼脂含量的增加，各复合膜的拉伸强度增加，且G50/琼脂复合膜的水接触角显著增加，而琼脂较弱的亲水性降低了复合膜表面的亲水性。, correspAuthors=null, authorNote=王中,硕士研究生,研究方向为食品微胶囊,电子信箱:wzzzzz1996@163.com, correspAuthorsNote=乔冬玲(通信作者),副教授,研究方向为食品软物质结构与功能,电子信箱:qdttkl@163.com, copyrightStatement=null, 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