anti-swelling
... 抗积分饱和、anti-windup 抗溶胀性、anti-swelling 抗炎药、anti-inflammatory drugs ...
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对比四种淀粉的物理特性，发现交联淀粉和多孔交联淀粉的抗溶胀性、持水性、抗冷冻能力和冻融稳定性均优于原淀粉和多孔淀粉。
The results showed that the properties, including anti-swelling, water-holding capacity, frozen-thaw stability of cross-linking starch were better than those of raw starch and porous starch.
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