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
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。
In this paper, pore structure and characteristic of CSH gel are studied.
针对CSH凝胶中的孔结构特点进行了研究。
应用推荐