• Xanthan gum is a widely used microbial polysaccharide.

    黄原一种具有广泛用途的微生物多糖产品。

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  • The viscosity and yield of the coating increase with increased xanthan gum content.

    黄原胶加入量增加涂料粘度屈服增加

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  • The optimum quantity of the spirulina, Aspaartame, ASK and xanthan gum were determined.

    确定螺旋藻粉、蛋白糖、安赛蜜、黄原最佳添加

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  • The xanthan gum is important because it has higher temperature stability than guar gum.

    重要因为古尔胶在较高温度时更稳定

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  • Printing behaviours of xanthan gum are compared with those of alginate and acrylic acid .

    比较黄原海藻酸钠丙烯酸类合成增稠剂各项流变指数和印花性能。

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  • The stability was the best with the proportion of 2:3:1 of CMC, xanthan gum and guar gum.

    复合配比中,CMC黄原胶、尔豆配比为2:3:1时,乳稳定性最好

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  • The rheology of a compound system of Gleditsia sinensis gum with xanthan gum was studied.

    皂荚黄原最佳配比及其复配胶流变性进行了研究。

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  • The gel properties of xanthan gum and HPMC were investigated by direct compression method.

    采用直接压片研究黄原HPMC凝胶特性

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  • The effects of components in medium on production and quality of xanthan gum were researched.

    本文着重研究了培养基组分对产量质量影响

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  • Purified water, fructose, natural bubblegum flavor, citric acid, xanthan gum, carrageenan gum.

    纯净水果糖天然风味泡泡糖柠檬酸黄原胶,卡拉胶口香糖

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  • Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum.

    决明子黄原胶、卡拉胶具有明显的协效性,与尔豆胶无协效性。

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  • The cultivation condition affected the cell growth, the ice nucleation activity and the xanthan gum ratio.

    培养条件影响细菌生物量、冰核活性率。

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  • OBJECTIVE: to determine the rheological properties of xanthan gum and to investigate its suspending effect.

    目的测定黄原流变学性质考察性能。

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  • The fermentation conditions of Xanthomonas Campestris and separation technique of xanthan gum was introduced.

    探讨用野生油菜黄单孢菌发酵生产黄原发酵条件以及其提纯分离技术

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  • Conclusion: The compound stabilizer's best formula is carboxymethylcellulose sodium 0.15%, Xanthan gum 0.04%.

    结论复合稳定剂最佳配方羧甲基纤维素0.15%、黄原胶0.04%。

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  • Single comparative experiments were carried out with xanthan gum, konjac gum, CMC, gum karaya, guar gum as stabilizers.

    黄原魔芋胶、CMC、卡拉胶、瓜尔豆稳定剂做单个筛选实验

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  • Results show that sodium alginate imparted a superior stability characteristic on juice than carrageenan and xanthan gum.

    结果表明,海藻酸百合稳定作用卡拉胶黄原胶更好。

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  • The displacement efficiency of xanthan gum solution was low, when its concentration was lower than the overlap concentration.

    浓度低于缠结浓度黄原溶液驱油效率

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  • The displacement efficiencies of xanthan gum could keep a higher value, as its concentration was higher than the overlap concentration.

    浓度只要高于结浓度一定程度后,驱油效率保持一个较高

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  • Field procedures of profile control disposal by Xanthan gum in water injection well are described and profile control results are an...

    文中着重叙述黄原枣园油田注水井调处理现场施工简况,对调剖效果进行分析。

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  • To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan, carrageenan and xanthan gum.

    介绍魔芋胶、鹿角菜胶及黄原胶复配胶凝生产猕猴桃果方法

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  • The invention discloses a heat reversible plastic edible coating, which is characterized by comprising water, konjak gum and xanthan gum.

    发明公开一种可逆塑性食用涂层其特征该食用涂层魔芋和黄原胶组成,或包含水、魔芋胶和黄原胶。

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  • Field procedures of profile control disposal by Xanthan gum in water injection well are described and profile control results are analyzed.

    文中着重叙述黄原枣园油田注水井调处理现场施工简况对调剖效果进行分析。

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  • The salt resistant stability of sophora bean gum and mixed gum of sophora bean gum with xanthan gum were studied on the basis of primary study.

    原有研究基础上,对黄原胶及槐黄原胶复配胶的特性进行了研究。

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  • Coclusion: the compound of xanthan gum and sophora bean gum can improve the stability of vitamin c, it can be used in the production of food...

    结论黄原配比使用有利于维生素c稳定作为添加剂运用于食品和药品的生产提高维生素c稳定性。

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  • Results: Xanthan gum is helpful to the stability of vitamin C solution, and the compound of xanthan gum and sophora bean gum have better effect.

    结果黄原显著提高维生素C稳定性,黄原胶胶混合使用具有更好效果

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  • The physical, chemical and rheological properties of a new microbiopolysaccharide PS-1231 are analysed, determined and compared with xanthan gum.

    分析测定新型微生物多糖PS—1231各项理化流变性能,与黄原胶进行了比较

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  • Different carbon source, nitrogen source and inorganic salts in medium affected the cell growth, the ice nucleation activity and the xanthan gum ratio.

    培养基不同无机盐影响细菌的生长、冰核蛋白的表达黄原胶的产率。

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  • There was a synergistic interaction maximum when the ratio of xanthan gum and amophophallus gum was 70/30, the total polysaccharide concentration was 1.

    黄原魔芋胶都是非凝胶多糖,但将二者按一定比例混合可以出现协同相互作用,得到凝胶。

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  • The xanthan gum fermentation broth was treated with an alkaline protease and precipitated with ethyl alcohol, the xanthan gum was obtained in powdered form.

    黄原发酵液在适宜的条件下经碱性蛋白酶处理并用酒精沉淀可制得黄原胶粉剂。

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