本文用紫外吸收光谱法和凝胶过滤——原子吸收光谱法研究了明胶钙结合配体的特征。
In present article the feature of ligands combined with gelatin -calcium is studied by UV spectrometry and gel filter-AAS method.
本文用动态光散射技术(DLS，又称为PCS或QELS)和粘滞测量技术，研究了明胶从溶胶到凝胶相变过程中的弛豫性质。
The relaxation spectrum of aqueous gelatin during its phase change from sol to gel was studied by dynamic light scattering technique (DLS, also known as PCS or QELS).
以胶凝时间和凝胶强度为指标，通过单因素实验确定添加适当用量的琼脂、明胶、海藻酸钠和低甲氧基果胶可使酸乳胶凝。
Index on gel time and gel strength - the effect of single-factor test indicated that AGAR, gelatin, sodium alginate and low methoxyl pectin could gel yoghurt effectively.
为今后探讨玉米凝胶淀粉是否能代替食品行业中常用的胶凝剂琼脂、明胶等提供理论依据。
In this way, it is discussed whether gelatinous cornstarch could replace agar, gelatin and other gelatinizers in food industry.
成份：凝胶(明胶)，溴化钾，碘化钾，硝酸银。
Ingredients: Gelatin, potassium bromide, potassium iodide, and silver nitrate.
结果表明，以肉冻粉生产的凝胶比琼脂、明胶生产的凝胶有着更为优良的性能。
The results showed that the aspic powder gel has better performance than that of the agar-agar and the gelatin.
由于在指定条件下获得的明胶不能形成胶体，所以事实上不可能测出其凝胶强度。
It was virtually impossible to determine the bloom strength of the obtained gelatin because of its failure to gel at the prescribed conditions.
以明胶、变性淀粉为凝胶剂生产出来的新型明胶软糖，甜度低、口感舒适、咀嚼性好、热稳定性好。
The new type gelatin candy, which is made by gelling agent of gelatin-modified starches, has low sweetness, good chewing character and heat stability.
研究了明胶水凝胶在绝缘硅油中的电场响应行为。
Action of gelatin hydrogel crosslinked with glutaraldehyde under DC electric fields of high voltage was studied.
少量添加明胶降低了混合凝胶的硬度，但却改善了凝胶的弹性；
A few addition of gelatin decreased the hardness of mixed gel, but improved the springiness.
结果表明：MP浓度和明胶浓度对其本身凝胶质构特性有显著的影响。
The results showed that MP concentration and gelatin concentration had significant effect on its textural properties.
结果表明：MP浓度和明胶浓度对其本身凝胶质构特性有显著的影响。
The results showed that MP concentration and gelatin concentration had significant effect on its textural properties.
应用推荐