The gel properties of xanthan gum and HPMC were investigated by direct compression method.
采用直接压片法，研究黄原胶与HPMC的凝胶特性。
The gel properties of the polymerized. SPI, especially the, hardness and adhesiveness of the gel, were greatly improved.
聚合后蛋白凝胶特性，尤其是凝胶硬度和粘性有较显著提高。
Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.
研究还表明，变性淀粉的胶长度越短、溶解度越小、膨胀势越大，鱼糜凝胶特性则愈好。
The dissertation is focus on the influence of lipid peroxidation products on the structure and gel properties of soy protein.
本文重点研究脂质过氧化产物对大豆蛋白结构及其凝胶性质的影响。
The gel properties of surimi are an important factor for evaluating the character of surimi products. How to improve the gel properties in surimi processing is a research issue nowadays.
鱼糜凝胶性能是鱼糜制品品质的一个重要指标，在鱼糜的加工过程中，如何有效提高凝胶强度是目前鱼糜的加工过程中面临的一个焦点问题。
This collagen is highly hydrated and it forms a gel that has water-like properties.
这种胶原蛋白是高度水合的，它形成了一种凝胶，有水一样的性质。
That matrix has properties that vary in different locations in the body, but basically it's a highly hydrated or water-rich gel.
这种基质在体内不同的位置有不同的性质，但基本上它是一种高度水合或富水的凝胶。
When the concentration of sucrose increased, the properties of the mixed gel decreased.
高浓度的蔗糖导致凝胶各项性能全面下降。
Gel characteristic of soybean protein is one of important properties in the process of soybean processing.
大豆蛋白具有许多优良的加工特性，凝胶特性就是其中重要的一种。
The gel has similar optical properties to the tube's so that no light reflects off the glass.
凝胶有类似玻璃管的光学性质，因而光线不能反射出玻璃管。
Electrolytes and other food gums affected markedly the rheological properties of AGAR gel.
电解质和其它食品胶可显著地影响琼胶凝胶的流变性能。
The article Outlines inorganic coatings function and characteristics in paint industry. With sol - gel technology, it enables their varieties to grow in number and their properties to be enhanced.
略述了无机涂料在涂料工业中所起的作用和特点，指出溶胶-凝胶技术使无机涂料品种得到繁衍，性能也有了质的飞跃。
The viscosity and elasticity of gel are reflected by rheological properties.
流变特性反映了凝胶的粘性和弹性的大小。
OBJECTIVE a method was developed for the determination of Dxamethasone Acetate in calcium alginate gel beads and observed the release properties of gel beads in different media.
目的建立一种方法测定海藻酸钙凝胶小球中醋酸地塞米松的含量，考察小球在不同介质中的溶出性能。
Preserving gel texture during the drying step, which is one of the main problems of Sol gel process, can make drying gels have a lot of special properties and applications.
在干燥阶段维持凝胶织构可使得干燥凝胶具有一些特殊的性质和用途，也是溶胶-凝胶工艺中的关键问题之一。
It showed that the silicone rubber gel can be controlled without structure-forming agent, and the physical and mechanical properties of the silicone rubber compound can be meet applications.
说明不加结构控制剂的硅橡胶凝胶量是可控制的，这种胶料的物理机械性能可以满足使用要求。
The granules, paste, gel and other properties of arrowroot starch were studied.
研究测定竹芋淀粉颗粒、糊及其凝胶等特性。
This article reviewed the influence of milk fat content, protein content and ratio of casein to whey on the formation of yogurt gel from microstructure, rheological properties and texture.
从酸奶的微结构、流变学性质和质地等方面综述了乳脂肪、蛋白质及调节酪蛋白和乳清蛋白比例对酸奶凝胶的影响。
The influence of JH and JHF on the viscosity and gel time of the resin in RTM as well as the volume resistivity and flexural properties of FRP are studied.
本文研究了JHF和JH型抗静电剂对RTM专用树脂粘度、凝胶时间及RTM成型FRP制品的体积电阻率和弯曲性能的影响。
Leaves of fresh Aloe Gel were processed with vacuum freeze drying technique and the physical properties of the dried Aloe Gel was studied.
对新鲜芦荟叶进行了真空冷冻干燥处理，并研究了它的物化性能。
The effect of peroxide proportion on gel fraction of crosslinked PE and the relationship between gel fraction and the mechanical properties of the compound were investigated.
探讨了过氧化物用量对交联聚乙烯凝胶含量的影响，以及凝胶含量与材料力学性能的关系。
The experiment results indicated that the carbon conversion from asphalt to gel was directly related to the reactant ratio, reaction temperature and time, and asphalt properties.
试验结果表明：制备炭质凝胶的转化率与反应物配比、反应温度、反应时间及沥青原料性质有关。
The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.
本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
This study covered the change of the mechanical properties of the starch gel due to the addition of saccharides, inorganic salts, acids or bases and monoglyceride before the starch gel was formed.
淀粉凝胶的力学性能因糖、无机盐、酸碱、单甘酯等的加入用来改善食品风味和口感的物质而发生变化。
The formative condition, structure and properties of the gel of black liquor were investigated.
报道了黑液凝胶的形成条件、结构和性质。
The viscosities were correlations to gel texture properties.
粘度特性与淀粉凝胶质构特性显著相关。
The present work was to determine the optimum sintering system and properties of the nanometer tetragonal polycrystalline zirconia green body by the aqueous gel tape casting process.
采用水基凝胶流延工艺制备四方多晶氧化锆薄膜，确定合理的烧成制度，并考察薄膜的显微结构与烧结性能。
The present work was to determine the optimum sintering system and properties of the nanometer tetragonal polycrystalline zirconia green body by the aqueous gel tape casting process.
采用水基凝胶流延工艺制备四方多晶氧化锆薄膜，确定合理的烧成制度，并考察薄膜的显微结构与烧结性能。
应用推荐