Xanthan gum is a widely used microbial polysaccharide.
黄原胶是一种具有广泛用途的微生物多糖产品。
The product is purified and contain 8.7% of dissolved xanthan gum.
产品得到提纯并可获得浓度为8.7%的黄原胶浓缩掖。
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 conformation of xanthan molecule in aqueous solution was investigated by GPC.
本文用GPC法研究了水溶液中黄原胶的构象及构象的变化。
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。
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 xanthan gum is important because it has higher temperature stability than guar gum.
黄烷胶很重要，因为它比古尔胶在较高温度时更稳定。
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。
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。
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。
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。
The viscoelasticities of xanthan solutions also increase with the increase of concentrations.
黄原胶溶液的粘弹性也随浓度的增加而增加；
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。
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。
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。
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。
Introducing biopolymer xanthan into this system does not affect its IFT but enhances its viscosity only.
加入生物聚合物使该体系粘度增大，但不影响体系界面张力。
The cultivation condition affected the cell growth, the ice nucleation activity and the xanthan gum ratio.
培养条件影响冰核细菌的生物量、冰核活性和产胶率。
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。
The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied.
探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。
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。
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 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。
This paper introduces Xanthan gurn, Gellan Gum and Pullulan and the fermentation technics of those three microbial polysaccharides.
本文介绍了黄原胶、结冷胶和短梗霉多糖及这三种微生物多糖的发酵生产工艺。
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。
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。
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 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。
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。
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。
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