But the longer setting time leaded to the decreasing of surimi gel strength.
但是凝胶化时间过长会导致鱼糜凝胶强度显著下降。
参考来源 - 鲢鱼糜凝胶及形成机理的研究The more the flow properties of aqueous solution of cassava modified starches were far away from Newton fluid and the bigger the viscosity coefficient became, the better the surimi gel properties became.
变性淀粉溶液的流动特性越偏离牛顿流体，黏度系数越大，所制得的鱼糜凝胶特性越好。
参考来源 - 变性淀粉的流变学特性及在鱼糜制品加工中的应用·2,447,543篇论文数据，部分数据来源于NoteExpress
The addition of anyone of these hydrocolloids would decrease the deformation of Trachinocephalus myops surimi gel.
所有这些胶体均降低大头狗母鱼鱼糜凝胶的凹陷度。
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。
Effect of adding dietary fiber on the breaking strength and breaking strain of fresh water fish surimi gel was investigated .
研究了添加膳食纤维对白鲢鱼糜凝胶破断强度和凹陷度的影响。
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