参数曲线的保形性与生成它的基函数的规范化全正性有关。
Shape preservation of parametric curves is associated with normalized total positivity of its basis functions.
结果表明：大豆分离蛋白（0.8%）和酪蛋白（0.2%）都可以提高原料肉的保形性。
The result showed that optimal parameters achieving the desirable binding property of the minced mutton were isolated soy protein(0.8%), modified casein(0.2%).
研究了石蜡（PW）和低密度聚乙烯（LDPE）的含量、粉末装载量和脱脂方法对脱脂保形性的影响。
The influences of the content of PW and LDPE, the powder loading amount as well as the degreasing method on the shape holding in metal injection molding are investigated.
应用推荐