On the basis of mechanism analyses in viscosity stabilization experiments,utilizing the interaction between phenols and AP system,develop GH compound viscosity stabilizers—GH-01 and GH-02.
根据稳粘实验的机理分析,利用羟基类化合物与碱/聚二元体系的作用,研制开发了GH复合型稳粘剂——GH-01和GH-02。
参考来源 - 大港羊三木油田碱/聚二元体系粘度稳定性研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The stabilization time of suspension, amount of hydrochloric acid solution(1+1), identity of viscosity for test solution and its blank solution, background absorption interference were studied.
对样品悬浮液稳定时间、盐酸溶液（1+1）用量、试液与空白溶液粘度的一致性、背景吸收干扰进行了考察。
The result indicated that the viscosity and stabilization of yogurt were greatly improved by adding mixed stabilizers.
结果表明，在提高酸奶的黏度和稳定性方面，添加复合稳定剂比单一稳定剂效果好；
Dairy ingredients long have added texture, flavor, viscosity and stabilization to a diverse range of food products.
对于食品配方人员来说，乳制品配料应用机会是没有限制的。
应用推荐