| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5bc4e1e85820221098c38cfd6524869b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b7c9052e631aa2d53c899206c4d45007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ba8b857a574254798d53cd0ee1c746de
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6928a4722175b6afaf60db3754437c7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1587cf9804683b42f3c9b430fcb7aeff
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a1304d265270f2e789a05d91b52def35 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-006 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-04 |
| filingDate |
2010-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53b62457ebf96fa5483cb4039619c874
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a35fd270cd6a1039559e7cc9a9fb76e6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e1b7a7462d156661dc40bc86d3a61d42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e77352ca07f32eed369fdeba0f0a804
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eca5226cef6793a7350e892379996a43 |
| publicationDate |
2011-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2011083884-A1 |
| titleOfInvention |
Preparation method of modified starch using ultra pressure |
| abstract |
Disclosed is a method of preparing cross-linked and substituted starch by sequentially changing the sequence of cross-linking and substitution. Modified starches prepared by high pressure treatment at 100 MPa or more have different physiochemical properties from native starch and modified starches at normal pressure. The method can realize process facilitation and time reduction while achieving microorganism sterilization and enzyme inactivation without change and loss in native fragrance, flavor and nutrients of raw materials during the preparation process. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102304187-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114376215-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113017077-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105054191-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114376215-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107814979-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103232549-A |
| priorityDate |
2010-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |