The gel characteristic increases with the salt increased.
凝胶特性随着食盐添加量增加呈上升趋势。
参考来源 - 海狸鼠肉的品质特性及其产品的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The gel characteristic increases with the salt increased.
凝胶特性随着食盐添加量增加呈上升趋势。
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。
Beginning with analysis on basic features, visual form and grain - size distribution of gel particles, expansion multiple, viscoelasticity and other characteristic parameters were researched.
从凝胶颗粒的基本特征、外观形态、粒径分布分析入手，研究了膨胀倍数及粘弹性等特征参数，评价了颗粒的物理化学性能。
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