gel strength的例句大全

Changes in rheological properties and structure of shark fins ( gel strength, maximum breakage strain, shearing strength and fracture stress) were studied on shark fins heated for various periods ( 1h, 2h, 3h, and 4h) by a texture meter.

研究了鱼翅在不同加热时间（1、2、3、4h）条件下组织构造及其物性学参数（凝胶强度、最大破断应变、剪切应力、破断强度）变化，并测定了胶原蛋白含量。

The reacting temperature and pH have affected the gel strength, which can produce the steady gel exceeding 70 ℃, and the gel strength is most in the neutral or alkalescent system.

反应温度与pH值均影响凝胶强度，在温度超过70℃的范围内，均能形成稳定的凝胶；体系在中性或弱碱性时，凝胶的强度最大。

Studies on the agar from gracilaria verrucosa ⅲ. seasonal variations in agar yield and gel strength of G. verrucosa

江篱琼胶的研究&Ⅲ.琼胶产率与凝胶强度的季节变化

Antifreeze could be effective in preventing aggregation and denaturation of protein under freezing storage conditions, allowed surimi to maintain a good gel strength and texture after frozen preservation.

抗冻剂可以有效防止在冷冻条件下蛋白质的聚集和变性，从而使得鱼糜在冷冻保藏后仍然可以保持较好的凝胶强度和口感。

The short time effect of salt-coagulant ( magnesium chloride, magnesium sulfate, calcium chloride) on tofu-gel strength, water-holding capacity and pH was studied.

研究了豆腐盐类凝固剂（氯化镁、硫酸镁、氯化钙）短时间内的凝胶强度、持水性、pH的变化规律。

Characteristics of hydration and hardening process and strength properties of class G oilwell cement pastes with and without sand were studied under different temperatures by XRD, SEM, static gel Strength analysis and penetrability test.

研究了G级油井水泥在不同温度条件下的水化硬化特点及强度性能.使用静态浸泡的实验方法，考察了薄膜对合金耐蚀性的影响。

research shows that when agar and locust bean gum are combined at a ratio of 9: 1, their gel strength and elasticity increases.

研究表明，琼脂和刺槐豆胶以9：1的比例混合后弹力特性得以增加。

gel time and gel strength may be controlled through adjusting the concentration of polymer.

通过调整体系浓度，可以实现对成胶时间和成胶强度的控制。

Viscoelasticity is related to some properties such as gel point, gel strength, yield stress and thixotropy.

粘弹性与胶凝温度 、 胶凝强度 、 屈服应力和触变性等参数有关.

Testing methods of wet gel strength for compounded latex

合成胶乳的湿润胶凝强度试验方法

Results indicate protein solubility, gel strength, cooking loss and dynamic viscoelastic properties of porcine leg myofibrils are pH dependents.

结果显示，猪后腿肌原纤维蛋白溶解性，凝胶强度，烹煮损失和动态粘弹性取决于pH。

Gel strength, WHC at these two conditions were lower than at high ionic strength.

这两种条件下的凝胶强度和WHC相对较低。

With increasing of temperature, gel strength increased remarkably, WHC decreased.

随着温度升高，凝胶强度显著升高，wHC明显下降。

Effects of electrolyte of different kind and concentration on the viscosity, gel strength, viscoelasticity and unshrinking ability of carrageenan were studied.

研究了电解质的种类和添加浓度对卡拉胶的粘稠性、凝胶强度、粘弹性和持水性等的影响。

Gel temperature increased, while gel strength decreased as the concentration of HPMC solution increased.

凝胶温度随溶液浓度增大而降低，其强度则增强。一些添加剂也对凝胶温度产生影响。

When pH-value was 7.25, the mincemeat have biggest gel strength.

在pH为7.25时凝胶强度最大，亮度值则是在6.5时最大。

his paper has made studies about the influence of kinds of electrolyte and non-electrolyte to the gel performance such as gel strength, transparency, elasticity, holding water ability of agar and mechanism.

本文主要研究了多种电解质及非电解质对琼胶凝胶强度、透明度、粘弹性、持水性的影响及其作用机理。

As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.

增加盐类凝固剂浓度，可以强化豆腐凝胶强度，但对保水性有弱化作用。

Study on the influencing factors of gel breaking strength of amidated low ester pectin

酰胺化低酯果胶凝胶破碎强度的影响因素

This article introduced the experiment of reaction of high salinity konjac powder water-sol and gelling agent, the gel of gelatification when the temperature going up has good strength.

采用高盐度魔芋粉水溶胶与胶凝剂作用，在加热条件下胶凝，形成具有一定强度的弹性凝胶。