| 单词 | xanthan gum |
| 释义 | 例句释义: 黄原胶,胶质,汉生胶 1. Result Xanthan gum has thixotropy and its suspending and thickening function is better than that of other gums. Conclusion Xanthan. . . 结果黄原胶具有触变性，助悬和增稠作用优于其它天然胶。 www.chemyq.com 2. Mobility of starch chains were reduced due to the addition of xanthan gum, which could be explained by the declined leakage of amylose. 黄原胶的加入使得体系中链段运动性降低，表现为直链淀粉渗漏量随着黄原胶配比增加而减少。 124.205.222.100 3. Inactive: Purified Water, Fructose, Natural Cherry and Vanilla Flavors, Natural Color, Citric Acid, Potassium Benzoate, and Xanthan Gum. 非活性成分：纯净水，果糖，天然樱桃和香草香料，天然色素，柠檬酸，苯甲酸钾，和黄原胶。 www.taoxv.com 4. Plastic base can be replaced by hydroxypropyl starch, acetic ester starch, xanthan gum and syrup as raw materials to produce chewing gum. 以羟丙基淀粉，醋酸酯淀粉，黄原胶，糖浆为原料取代胶基制备口香糖。 www.ecocn.org 5. OBJECTIVE: To determine the rheological properties of xanthan gum and to investigate its suspending effect. 目的：测定黄原胶的流变学性质，考察其助悬性能。 www.zgyxzz.com.cn:8080 6. Other Ingredients: Water, fructose, citric acid, natural orange flavor, xanthan gum, and potassium sorbate. 其他成分：水、果糖、柠檬酸、天然桔子香料、黄原胶、山梨酸钾 blog.sina.com.cn 7. Results show that sodium alginate imparted a superior stability characteristic on juice than carrageenan and xanthan gum. 结果表明，海藻酸钠对百合汁的稳定作用比卡拉胶和黄原胶更好。 www.chemyq.com 8. Focused on CMC, xanthan gum, sodium alginate, agar, single stabilizers in Hazel double protein in milk beverage of research. 并着重对CMC、黄原胶、海藻酸钠、琼脂等单一稳定剂在榛子双蛋白奶饮料中的稳定效果进行研究。 goabroad.zhishi.sohu.com 9. water, fructose, citric acid, natural orange flavor, xanthan gum, and potassium sorbate. 水，果糖，柠檬酸，自然果味，黄原胶，山梨酸钾。 www.taobaotemai.com 10. Purified Water, Fructose, Natural Flavors, Citric Acid, Xanthan Gum and Carrageenan Gum. 纯净水，果糖，天然香料，柠檬酸，黄原胶和卡拉胶口香糖。 www.125366.com 1. Printing behaviours of xanthan gum are compared with those of alginate and acrylic acid . 比较了黄原胶与海藻酸钠和丙烯酸类合成增稠剂的各项流变指数和印花性能。 www.chemyq.com 2. The viscosity and yield of the coating increase with increased xanthan gum content. 且随黄原胶加入量的增加，涂料粘度和屈服值增加。 www.chemyq.com 3. Further research use extension sand methods of xanthan gum in the suspending beverage. 从而进一步研究它在饮料加工中的应用范围及其使用方法。 www.chemyq.com 4. adding more than 4. 0 percent of low starch concentration of xanthan gum solution has obvious synergistic thickening effect . 加入4。0%以上的淀粉对低浓度黄原胶溶液有明显的协同增稠作用。 www.showxiu.com 5. Effect of xanthan gum(XG) on properties of tapioca starch(TS) was studied. 本文研究了黄原胶对木薯淀粉糊性质的影响。 202.38.194.234 6. Method: The study was performed by comparing the vitamin C content before and after the addition of xanthan gum and sophora bean gum. 方法：比较加入黄原胶和槐豆胶前后维生素C在水中含量的变化规律，进行稳定性的研究。 www.chemyq.com 7. This paper introduce the fundamental properties of xanthan gum. Study on the xanthan gum's conspiracy with some kinds of edible gum. 本文介绍了黄原胶的基本特性，并探讨了它与其它几种常用食用胶的协同增效作用； www.chemyq.com 8. Conclusion: The compound stabilizer's best formula is carboxymethylcellulose sodium 0. 15%, Xanthan gum 0. 04%. 结论：复合稳定剂的最佳配方为羧甲基纤维素钠0.15%、黄原胶0. www.bing.com 9. the fittest amount of xanthan gum was 0. 03%, and the guar glue was 0: 06%, but the viscosity wa relatively low. 黄原胶最适添加量为0.03%，瓜尔豆胶在添加量0.06%时效果较好，但黏度相对较低； www.chemyq.com 10. Objective: To study the effect of xanthan gum and sophora bean gum on the stability of vitamin C. 前言：目的：研究黄原胶和槐豆胶对维生素C稳定性的作用。 www.chemyq.com 1. Experimental investigation of rheological properties of blood and Xanthan gum solutions as a blood analog fluid 血液及血液替代流体流变特性实验研究 www.ilib.cn 2. Experimental Investigation of Rheological Properties of Xanthan Gum Solutions as a Blood Analog Fluid 血液替代流体黄原胶溶液流变特性实验 service.ilib.cn 3. Study of Process for Separation and Purification of Xanthan Gum by Alcohol Precipitation 醇析法分离提纯黄原胶工艺研究 service.ilib.cn 4. Applying the Synergism of Xanthan Gum and Konjac Power to Studying State of Refrigerant Fruit Filling 利用黄原胶与魔芋精粉的协同增效作用研制低温冷冻果馅 www.ilib.cn 5. Rheological property of xanthan gum and its application in disperse dyestuff printing 黄原胶的流变性及在织物印花中的应用 www.ilib.cn 6. Influence study of the viscosity of the mixed xanthan gum and konjak gum 黄原胶与魔芋胶混胶黏度的影响因素研究 www.ilib.cn 7. Rheological properties of xanthan gum solution and its suspending effect 黄原胶的流变学性质及助悬性能 www.ilib.cn 8. Study on Rheological Characteristics During Xanthan Gum Fermentation 黄原胶发酵过程的流变学研究 www.ilib.cn 9. Rheological Property of Xanthan gum and Its Application in Food Industry 黄原胶的流变特性及其在食品工业中的应用 www.ilib.cn 10. Preparation and Demulsification Properties of Demulsifier by Xanthan Gum as Initiator 黄原胶类破乳剂的合成及其破乳特性 service.ilib.cn 1. Process Conditions of Extraction of Xanthan gum via Ultra-filtration and Alcohol-precipitation 超滤-醇析提取黄原胶工艺条件 service.ilib.cn 2. Effect of Reduced Pressure Distillation on Production Rate and Relative Molecular Weight of Xanthan Gum 减压蒸馏对黄原胶质量浓度及相对分子质量的影响 www.ilib.cn 3. Technologies of saving energy and reducing consumption in xanthan gum production 黄原胶工业生产中节能降耗技术 service.ilib.cn 4. Literature Review of Researches on Rheological Properties and Applications of Xanthan Gum 黄原胶溶液流变特性及应用研究进展 www.ilib.cn 5. Optimization of fermentation conditions of xanthan gum in shaking flasks 黄原胶摇瓶发酵条件的优化研究 service.ilib.cn 6. The Effect of Xanthan Gum on the Wall Material of Microencapsulation 黄原胶在微胶囊壁材中的作用 www.ilib.cn 7. Research on New Airlift Loop Reactor Applied in Xanthan Gum Fermentation Process 新型气升环流反应器用于黄原胶发酵的研究 ilib.cn 8. Evaluating the Performances of Xanthan Gum Graft Copolymer as Fluid Loss Reducer 黄原胶接枝共聚物降滤失剂应用性能评价 www.ilib.cn 9. The Effects of Agitator speed and Dissolved Oxygen During Xanthan Gum's Fermentation 搅拌与溶氧对黄原胶发酵的影响 www.ilib.cn 10. A study on the concentration of xanthan gum by rotating dynamic membrane filtration 动态膜过滤对黄原胶浓缩的应用研究 www.ilib.cn 1. Study on Synergistic Interaction and Stability of Salt Tolerance Between Xanthan Gum and Other Common Food Gums 黄原胶与其它食品胶协同增效作用及其耐盐稳定性的研究 www.ilib.cn 2. Studies on optimum fermentation medium for producing xanthan gum 黄原胶发酵培养基优化研究 168.160.184.78 3. Factors Influencing in vitro Drug Release of Xanthan Gum as Hydrophilic Matrix 黄原胶亲水性骨架片体外释药的影响因素 service.ilib.cn 4. Structure performance and applications of xanthan gum 黄原胶的结构、性能与应用 www.ilib.cn 5. Experimental Study on Production of Xanthan Gum by Fed-Batch Fermentation 黄原胶补料分批发酵工艺的试验研究 www.ilib.cn 6. Production by fermentation and purification of xanthan gum 黄原胶的发酵生产和提纯 www.ilib.cn 7. Rheological Study on a Compound System of Gleditsia sinensis Gum with Xanthan Gum 皂荚胶与黄原胶复配胶的流变性研究 service.ilib.cn 8. Fermentation Kinetics of Xanthan Gum in Airlift Fermentor 气升式发酵罐发酵黄原胶的动力学 ilib.cn 9. Oil displacement research by biopolymer xanthan gum 生物聚合物黄胞胶驱油研究 www.ilib.cn 10. Increasing effect of microwave mutation on properties of xanthan gum 微波诱变提高黄原胶的主要理化性能 service.ilib.cn 1. Study on Optimum Fermentation Conditions of Xanthan Gum 黄原胶发酵工艺条件的优化研究 www.ilib.cn 2. Study on Fermentation Process Conditions of Xanthan Gum 黄原胶发酵工艺条件研究 ilib.cn 3. Application of Xanthan Gum in Suspensions and Ointments 黄原胶在混悬剂和软膏中的应用 www.ilib.cn 4. Non-salt material of low concentration effects of xanthan gum is: 0. 1% sucrose can xanthan gum solution viscosity slightly reduced; 非盐物质对低浓度黄原胶的影响是：蔗糖能使0.1%黄原胶溶液的黏度略为降低； goabroad.zhishi.sohu.com 5. Effects of Xanthan Gum on The Properties of Calcium Phosphate Cement 黄原胶对磷酸钙骨水泥性能的影响 www.ilib.cn 6. Effect of transgenic Vitreoscilla hemoglobin gene on Xanthan gum biosynthesis 透明颤菌血红蛋白基因的导入对黄原胶合成的影响 www.ilib.cn 7. Study on the properties of glucoamylase modified by xanthan gum 黄原胶修饰糖化酶的性质研究 www.ilib.cn 8. The Research of Problems in the Industrialization of Xanthan Gum 关于黄原胶产业化过程中若干问题的探讨 www.ilib.cn 9. Study on synergy of polysaccharide from sophora alopecuroides bean with xanthan gum 苦豆子种子多糖与黄原胶的协效性研究 www.ilib.cn 10. Study on the properties of xanthan gum and application in beverage 黄原胶的特性及其在饮料工业中的应用研究 www.ilib.cn 1. Gel Properties and Drug Release Mechanisms of Xanthan Gum and HPMC 黄原胶与HPMC的凝胶特性及释药机制 www.ilib.cn 2. Application of Xanthan Gum in the production of fruits juice and rice wine 黄原胶与其它食品胶协同作用及其在果肉饮料和米酒中的应用 www.ilib.cn 3. The Property Right Transfer of Puyang Xanthan Gum Factory 黄原胶厂产权转让 www.fdi-hn.gov.cn 4. The rheological study on a mixed system of sophora bean gum with xanthan gum 槐豆胶与黄原胶复配胶的流变性研究 www.ilib.cn 5. Application of Xanthan Gum Quality Control by Pyruvic Acid Fluorescence 丙酮酸荧光分光光度法在黄原胶质量控制上的应用 www.ilib.cn 6. Properties and applications of xanthan gum 黄原胶的性能与应用 www.ilib.cn 7. Effects of xanthan gum on the stability of acidified milk drink 黄原胶对酸性乳饮料稳定性影响的研究 service.ilib.cn 8. Effect of Carrageenan and Xanthan gum on the Properties of Beef's Muscles 卡拉胶与黄原胶对牛肉品质的影响研究 www.ilib.cn 9. Study on Synergistic Gelation of Xanthan Gum and Konjac Gum 黄原胶与魔芋胶的协效凝胶性研究 www.ilib.cn 10. Xanthan Gum'stability in sauce products system 黄原胶在酱料体系中的稳定性 www.ilib.cn 1. Effects of Xanthan Gum on the Performance of Water Coating for Lost Foam Casting 黄原胶对消失模铸造涂料性能的影响 www.ilib.cn 2. Production and Application of Xanthan Gum 黄原胶的生产和应用 service.ilib.cn 3. Properties and Production of Xanthan Gum 黄原胶特性及生产 ilib.cn 4. The fermentation practice to increase the content of pyruvic acid in xanthan gum 提高黄原胶丙酮酸含量的发酵实践 www.ilib.cn 5. The synergy studies of sophora bean gum with xanthan gum 槐豆胶与黄原胶的协效性研究 www.ilib.cn 6. and diglycerides and xanthan gum 双甘油和黄原胶 www.foodmate.net 7. Study on Production and Development of Xanthan Gum 黄原胶的生产与应用研究 www.ilib.cn 8. Xanthan gum - food grade, 食品级黄原胶， www.penglaichem.com 9. The Development Trends and Present Situation of Xanthan Gum 黄原胶产业的现状及发展趋势 www.ilib.cn |
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