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。
The gelation time shortened and the strength of the gel strengthened as the concentration increased.
成胶时间随浓度的升高而缩短，凝胶强度随浓度的升高而增大。
Coagulation time could be decreased by increasing coagulation temperature and tofu gel strength increased remarkably.
提高凝固温度，可以缩短凝固时间，并可显著增加豆腐凝胶的强度。
The higher shear rate, the earlier reduction of strength of gel.
剪切速率愈大，发生冻胶强度下降的时间愈早。
Effects of electrolyte of different kind and concentration on the viscosity, gel strength, viscoelasticity and unshrinking ability of carrageenan were studied.
研究了电解质的种类和添加浓度对卡拉胶的粘稠性、凝胶强度、粘弹性和持水性等的影响。
With the increase of TMC concentration, there was an decrease in gelation temperature, while an increase in both of gel strength and bioadhesive force.
同一种季铵化程度TMC，随着TMC浓度的增加，胰岛素液体栓剂的胶凝温度减小，胶凝强度和生物黏附力均增大。
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。
It was virtually impossible to determine the bloom strength of the obtained gelatin because of its failure to gel at the prescribed conditions.
由于在指定条件下获得的明胶不能形成胶体，所以事实上不可能测出其凝胶强度。
Content of potassium ion in the Kappa - Carrageenan directly influence on condensation point the strength and diffusion water of Carrageenan gel.
钾离子在K型卡拉胶中的含量直接影响凝胶强度及凝固点，并影响卡拉胶应用产品的泌水性。
The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.
本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
The test result showed that the gel strength and the elastic modulus was increased while the gel elasticity was almost not changed with the increasing of the starch concentration.
材料试验机研究的结果表明，在一定的淀粉乳浓度范围内，凝胶强度和弹性模量随淀粉乳浓度的增加而增加，而凝胶弹性则基本保持不变。
Viscoelasticity is related to some properties such as gel point, gel strength, yield stress and thixotropy.
粘弹性与胶凝温度、胶凝强度、屈服应力和触变性等参数有关。
The agent is gel with higher strength and elasticity by the common action of polyacrylamide and acrylamide, whose monomers were taken as main agent, and other chemical coagulant aid.
该调剖剂以聚丙烯酰胺和丙烯酰胺单体为主剂，在其他化学助剂共同作用下形成具有较高强度和弹性的凝胶体。
Ithas good gel strength so that after recovering it can be used again.
将吸水后的凝胶再生，其强度较好，可反复使用。
The influence of the sol Mooney viscosity, the gel proportion and the accelerator type on the tensile strength of precrosslinked CR vulcanizate was studied.
研究了预交联型CR溶胶组分的门尼粘度、凝胶组分所占比例以及硫化促进剂种类对其硫化后拉伸强度的影响。
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。
By using particle dense packing theory, the influence of particle size distribution of cementitious material on microstructure and strength of cement gel were discussed in this paper.
根据颗粒紧密堆积理论，探讨胶凝材料的颗粒级配对水泥凝胶体微观结构及强度的影响。
It was found that N-Ethylmaleimide (NEM) could increase the gel strength of all three soy protein isolates, despite of the sulfhydryl groups blocking function of this reagent.
尽管N -乙基马来酰亚胺(NEM)能够封闭巯基，但该试剂可增强三种大豆分离蛋白的凝胶强度。
The pure polymer gel has low mechanical strength, but the new multi-function composite gel has high mechanical strength, which can control the down-hole loss circulation effectively.
纯粹的聚合物凝胶力学强度相对较低，而新型多功能复合凝胶的力学强度相对较高，能有效的解决井下地层漏失。
A method was established to evaluate the quality system of gel yoghurt by using subjective index and objective indices: gel strength, susceptibility to syneresis and water holding capacity.
并确定了凝胶型酸乳的三项客观评价指标即凝胶强度、脱水收缩作用敏感性和持水力，从而初步建立起了一套可评价凝胶型酸乳质量的方法。
Index on gel time and gel strength - the effect of single-factor test indicated that AGAR, gelatin, sodium alginate and low methoxyl pectin could gel yoghurt effectively.
以胶凝时间和凝胶强度为指标，通过单因素实验确定添加适当用量的琼脂、明胶、海藻酸钠和低甲氧基果胶可使酸乳胶凝。
The gel strength of low gel is weaker than the high one with the same concentration of curdlan gum.
同样可得然胶浓度的低位凝胶比高位凝胶的胶体强度弱。
The effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls made from bighead carp was investigated.
研究了加工条件、淀粉、食用胶对鳙鱼鱼丸凝胶强度和耐折度的影响。
The caliper problem occurred during the drilling in the Nanpu oilfield, due to shallow depth in the reservoir, unconsolidated formation and lower gel strength.
渤海南堡油田由于储层埋藏浅、岩性疏松、胶结强度低，在钻探过程中出现了井径扩大问题，给钻井和评价工作带来很大的困难。
The gel strength of curdlan gum increases with heating temperature increasing.
可得然胶的胶体强度随着加热温度的上升而提高。
The gel strength and ability of holding water of carrageenan could be significantly improved with ovalbumin added appropriately was found in this study.
在卡拉胶中添加适量的卵清蛋白，能有效地提高卡拉胶在果冻生产过程中的凝胶强度和持水性等功能特性。
Effects of proportion of pig lean meat and fat on gel strength, water holding capacity, color, and sensory quality of surimi-based food were studied.
研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。
The results showed the gel strength and elastic ingredient of rice flour gelation were increased by soaking fermentation.
实验结果表明：浸泡发酵后的米粉体系凝胶强度和弹性组分增加。
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。
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。
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