starches
[stɑ:tʃiz]

n.

淀粉( starch的名词复数 )；含淀粉的食物；浆粉；

v.

把（衣服、床单等）浆一浆( starch的第三人称单数 )；

双语释义

n.(名词)

1. [U] 淀粉 a white tasteless substance forming an important part of foods such as grain,rice,beans,and potatoes
2. [U] [C] 含淀粉的食物 food containing this

英英释义

starch

• n.a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles

  同义词：amylum

• v.stiffen with starch

  "starch clothes"

词组短语

corn starch玉米淀粉，玉米粉

modified starch变性淀粉；改性淀粉

potato starch马铃薯淀粉；生粉；太白粉（台湾叫法）

wheat starch小麦淀粉；澄粉

starch content淀粉含量

maize starch玉米淀粉；玉蜀黍淀粉

sweet potato starch甘薯淀粉；蕃薯粉；地瓜粉

rice starch米粉糊液，米淀粉

oxidized starch氧化淀粉

cassava starch木薯淀粉

tapioca starch木薯淀粉

starch paste淀粉糊

starch granule淀粉颗粒；淀粉粒

soluble starch可溶性淀粉

lotus root starch藕粉

starch sugar淀粉糖

native starch原淀粉；天然淀粉

starch grain淀粉粒

starch syrup淀粉糖浆

starch solution淀粉溶液

更多收起词组短语

双语例句

用作名词(n.)

1. Sugar and starch are broken down in the stomach.
   糖和淀粉在胃里被分解。
2. You eat too much starch.
   你吃的含淀粉的食物太多了。
3. I think there's too much starch in their diet.
   我看是他们的饮食里淀粉太多了。

用作及物动词(vt.)

1. Starch my shirt's collar, please.
   请把我的衬衣领浆硬。

权威例句

Modified starches: properties and uses.
Modified starches : properties and uses
Modified starches : properties and uses
Swelling and gelatinization of cereal starches. II. Waxy rice starches.
Morphological, thermal and rheological properties of starches from different botanical sources
Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India
Effect of heat-moisture treatment on the structure and physicochemical properties of legume starches.
Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches
Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches