| 单词 | gel strength |
| 释义 | 例句释义: 凝胶强度,胶凝强度,切力,胶体强度 1. The effects of heating temperature and heating time of raw soymilk on lactone bean curd gel strength and viscosity were investigated. 研究豆浆在不同加热条件下对内酯豆腐凝胶强度和黏度的影响。 www.showxiu.com 2. The results showed that the green tea extracts markedly increase foam expansion, foam stability and gel strength of whey protein. 研究结果表明：绿茶提取物可以显著提高乳清蛋白的发泡能力、发泡稳定性及胶体强度； www.chemyq.com 3. In this monographic paper, the concept and the measuring methods of static gel strength, Sgs, for well cementing slurries are presented. 论述了固井水泥浆静胶凝强度的概念和测试方法。 www.dictall.com 4. Results indicated that gel strength and whiteness decreased as the time prolongs, while the water losing rate were increased. 结果表明：冻藏过程中，随着冻藏时间的延长，失水率增加、凝胶强度下降、白度值下降趋势均明显； oldweb.cqvip.com 5. The present invention has the advantages of high gel strength, low soluble component content and high enzymolysis resistance. 本发明具有凝胶强度高，可溶成分少，抗霉解能力强的特点。 ip.com 6. They were similar in water holding capacity and gel strength. 两种蛋白质水合能力和凝胶性质相近； www.chemyq.com 7. This paper investigated the effect of starch, chicken, pork and squid on gel strength and characters of fish sausages. 本文研究淀粉、鸡肉、猪肉和鱿鱼对新型鱿鱼肉肠品质的影响。 lib.cqvip.com 8. The gel of Lotus-seed starch has stronger freeze-thaw stability and lower gel strength. 其凝胶具有较强的冻融稳定性和较低的凝胶强度； www.ceps.com.tw 9. With corn, wheat starch were dissolved, its gel strength increased. 可与玉米、小麦淀粉共溶，对它的凝胶强度有所提高。 www.huisun.com 10. Gel time and gel strength may be controlled through adjusting the concentration of polymer. 通过调整体系浓度，可以实现对成胶时间和成胶强度的控制。 www.chemyq.com 1. Research shows that when agar and locust bean gum are combined at a ratio of 9: 1, their gel strength and elasticity increases. 研究表明，琼脂和刺槐豆胶以9：1的比例混合后弹力特性得以增加。 www.kancaimi.cn 2. In addition, the compulsory standard also on ecommia outer packing labels warning, gel strength in detail. 此外，国家强制性标准还对果冻外包装标签警示语、凝胶强度作出详细规定。 www.bing.com 3. and 6. extracting agar and measuring gel strength. 琼胶的提取及凝胶强度的测定。 www.bing.com 4. no matter pressurized or not, both texture and gel strength of samples with sodium caseinate decreased unsignificantly; 而添加酪朊酸钠后的制品无论加压与否，质构指标和凝胶强度均有所降低或影响不显著； www.fabiao.net 5. New Realization of the Relationship Between Losing Weight of Slurry and Gel Strength 对水泥浆失重与胶凝强度之间关系的新认识 www.ilib.cn 6. Study of Effect Factors of Gel Strength and Quantity of Gelatin 明胶冻力和下胶量影响因素的研究 www.ilib.cn 7. Effect of Preparation Processes on Gel Strength of Super-absorbent Polymer for Agriculture and Forestry 制备工艺对农林用高吸水材料凝胶强度的影响 www.ilib.cn 8. Study of Effect Factors of Gel Strength of Gelatin 明胶冻力影响因素的研究 www.ilib.cn 9. Improvement of Salt Resistance and Gel Strength of Super Absorbent Resin 高吸水性树脂的耐盐性与凝胶强度改善的研究 www.ilib.cn 10. Testing methods of wet gel strength for compounded latex 胶乳的湿润胶凝强度试验方法 www.ybqi.gov.cn 1. Effects of Transglutaminase on the Gel Strength of Tofu 谷氨酰胺转胺酶对豆腐凝胶强度的影响 www.ilib.cn 2. Effect of washing and blending on the gel strength of aristichthy nobilis surimi 漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响 www.ilib.cn 3. Effect of Gel Strength and Viscosity on Yield of Jelly 冻力及粘度对皮冻出率的影响 service.ilib.cn |
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