In the article, the salt resistance of Gleditsia Gum Xanthan and their blended Gum were studied.
对皂荚胶及皂荚胶与黄原胶复配胶的耐盐稳定性进行了研究。
There’s a good reason dairy-free yogurt has a combination of cornstarch, rice starch, tapioca dextrose, guar gum, or xanthan gum added to it as a thickener, and now I’ve experienced it first-hand.
将玉米淀粉，米粉，木薯粉，瓜儿豆胶，或黄原胶作为浓缩原料混合起来制作不含酪蛋白的酸奶是相当有据可循的。 这不，我可深深体会到了这一点。
Purified water, fructose, natural bubblegum flavor, citric acid, xanthan gum, carrageenan gum.
纯净水，果糖，天然风味泡泡糖，柠檬酸，黄原胶，卡拉胶口香糖。
The gel properties of xanthan gum and HPMC were investigated by direct compression method.
采用直接压片法，研究黄原胶与HPMC的凝胶特性。
Single comparative experiments were carried out with xanthan gum, konjac gum, CMC, gum karaya, guar gum as stabilizers.
先以黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶为稳定剂做单个筛选实验。
The displacement efficiency of xanthan gum solution was low, when its concentration was lower than the overlap concentration.
在浓度低于缠结浓度时，黄原胶溶液的驱油效率很低。
The optimum quantity of the spirulina, Aspaartame, ASK and xanthan gum were determined.
确定了螺旋藻粉、蛋白糖、安赛蜜、黄原胶的最佳添加量。
The fermentation conditions of Xanthomonas Campestris and separation technique of xanthan gum was introduced.
探讨了用野生油菜黄单孢菌发酵生产黄原胶的发酵条件以及其提纯分离的技术。
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。
With addition of 0. 2 % xanthan gum into the EPC coating, the rheological behavior of the coating is similar to pseudoplastic fluid with certain yield value.
结果表明：涂料中加入0.2%黄原胶后，可使涂料流型变为具有一定屈服值的假塑性流体。
Results: Xanthan gum is helpful to the stability of vitamin C solution, and the compound of xanthan gum and sophora bean gum have better effect.
结果：黄原胶能显著提高维生素C的稳定性，黄原胶和槐豆胶混合使用具有更好的效果。
Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum.
决明子胶与黄原胶、卡拉胶具有明显的协效性，与瓜尔豆胶无协效性。
With problems, such as poor dissolved-oxygen caused by the high viscosity of xanthan gum in mind , the present research directions and hotspots of fermentation techniques and reactors are discussed.
结合有关黄原胶的研究报道，针对黄原胶黏度大影响溶氧等问题，从黄原胶的发酵工艺、反应器等方面讨论了目前的研究方向和热点。
With problems, such as poor dissolved-oxygen caused by the high viscosity of xanthan gum in mind, the present research directions and hotspots of fermentation techniques and reactors are discussed.
结合有关黄原胶的研究报道，针对黄原胶黏度大影响溶氧等问题，从黄原胶的发酵工艺、反应器等方面讨论了目前的研究方向和热点。
Gel strength of soy protein-xanthan mixed gel always followed the upper bound, indicating that soy protein was the continuous phase regardless the variation in gum concentration.
大豆蛋白黄原胶混合物的凝胶强度总是沿着上限变化，表明大豆蛋白始终是连续相。
The salinity of water cannot affect the viscosity of xanthan gum solution.
黄原胶溶液的粘度几乎不受水的矿化度影响。
The salt resistant stability of sophora bean gum and mixed gum of sophora bean gum with xanthan gum were studied on the basis of primary study.
在原有研究的基础上，对槐豆胶、黄原胶及槐豆胶与黄原胶复配胶的耐盐特性进行了研究。
As the result, xanthan gum offers poor color yield but excellent sharpness and outline. Through adding proper surfactant such as penetrant JFC, the color yield can be increased.
研究结果表明，黄原胶色浆在印花中可提供良好的轮廓清晰度和抱水性，但得色量不高，可通过添加适量的表面活性剂以改善其得色量。
The experiment of Rhodia MY900 multiple lactics cultures and the CMC, Xanthan gum, Modified starch and mixed stabilizers in the stirred yogurt were studied.
使用罗地亚MY900复合乳酸菌剂和CMC、黄原胶、变性淀粉、复合稳定剂，对搅拌型酸奶进行应用试验。
Field procedures of profile control disposal by Xanthan gum in water injection well are described and profile control results are analyzed.
文中着重叙述了黄原胶在枣园油田注水井调剖处理的现场施工简况，并对调剖效果进行分析。
The physical, chemical and rheological properties of a new microbiopolysaccharide PS-1231 are analysed, determined and compared with xanthan gum.
分析、测定了新型微生物多糖PS—1231的各项理化、流变性能，并与黄原胶进行了比较。
The xanthan gum fermentation broth was treated with an alkaline protease and precipitated with ethyl alcohol, the xanthan gum was obtained in powdered form.
黄原胶发酵液在适宜的条件下经碱性蛋白酶处理，并用酒精沉淀可制得黄原胶粉剂。
The stability was the best with the proportion of 2:3:1 of CMC, xanthan gum and guar gum.
复合配比中，CMC、黄原胶、瓜尔豆胶的配比为2：3：1时，乳的稳定性最好。
Different carbon source, nitrogen source and inorganic salts in medium affected the cell growth, the ice nucleation activity and the xanthan gum ratio.
培养基中不同的碳源、氮源和无机盐影响冰核细菌的生长、冰核蛋白的表达及黄原胶的产率。
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。
The displacement efficiencies of xanthan gum could keep a higher value, as its concentration was higher than the overlap concentration.
但其浓度只要高于缠结浓度一定程度后，驱油效率就会保持一个较高的值。
The rheology of a compound system of Gleditsia sinensis gum with xanthan gum was studied.
对皂荚胶与黄原胶的最佳配比及其复配胶流变性进行了研究。
To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan, carrageenan and xanthan gum.
介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。
The effects of components in medium on production and quality of xanthan gum were researched.
本文着重研究了培养基各组分对胶产量与质量的影响。
Coclusion: the compound of xanthan gum and sophora bean gum can improve the stability of vitamin c, it can be used in the production of food...
结论：黄原胶和槐豆胶的配比使用有利于维生素c的稳定，可作为添加剂运用于食品和药品的生产，提高维生素c的稳定性。
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