摘要
从制备方法、成孔机理、吸附作用和吸附机理等方面对多孔淀粉与环糊精之间的差异进行了比较,并论述了两者在实际运用中的异同,显示出多孔淀粉良好的应用前景。
The differences of the cyclodextrins and porous starch were compared from preparation, porous-forming mechanism, effect and mechanism of adsorption. Their applications were also described in this paper, and further study should be continued on porous starch as a new kind of sorbent.
出处
《食品科技》
CAS
北大核心
2004年第8期11-14,共4页
Food Science and Technology
关键词
多孔淀粉
环糊精
吸附
porous starch
cyclodextrins
adsorption
