The changes in protein structure and water state were studied during tofu gelation process.
研究豆腐凝胶形成过程中蛋白质和水分状态的变化。
2
The influence of the kind and using level of silica powder on the gelation time, impact strength, water absorption and volume resistivety of the epoxy encapsulateing materials were studied.
考察了硅微粉的种类及用量对环氧灌封材料的凝胶化时间、冲击强度、吸水率、体积电阻率的影响。
3
Combination of two water washing and one salt water washing or one water washing and two salt water washing could get the best gelation.