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。
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 gel strength is decreased with the increase of calcium ion concentration.
浓度增大时所成凝胶的强度下降。
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。
Dear Sir, I want to purchase Purchase of gel strength rheometer for Agar Agar jelly.
求购凝胶强度测定仪，如有满足要求的马可波罗网供应商，请尽快与我联系！
The lower the value of the gel strength of the original gel, the better the enhance.
对于冻力值越低的原胶，其冻力提升效果越明显；
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。
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 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。
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。
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。
With increasing coagulation temperature, coagulation time could be decreased 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 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。
As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.
增加盐类凝固剂浓度，可以强化豆腐凝胶强度，但对保水性有弱化作用。
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 gelation time is determined by a revolving magneton method and the gel strength-through breakthrough vacuum measurements.
成冻时间和冻胶强度分别由转子旋转法和突破真空度法测定。
According to the different concentration, heating temperature and heating time, the gel strength will also have corresponding changes.
根据浓度、加热温度和加热时间不同，凝胶的强度也会产生相应的变化。
The advantage of this technology is it can keep the original transparency, bloom gel strength, viscosity and nutrition after processing.
通过这一工艺过程后明胶原有的透明度、冻力、粘度及营养成分保持不变。
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。
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。
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。
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 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。
The soybean variety Zhongnong13 was used to study the effect of soaking, heating and coagulating conditions on tofu-gel strength and water-holding capacity.
以大豆品种中农13为试验材料，研究不同浸泡条件、加热条件以及凝固条件对豆腐凝固质量特性的影响。
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。
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。
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。
In addition to plastic gel strength of viscous outside, still have very good fold softness, not a hair of products processing, deformation, mildewy, brittle blister, etc.
啫喱胶除拥有强力的粘性外，还拥有非常良好的折叠柔软性，所加工出的产品不会发脆、变形、发霉、起泡等现象。
The effects of heating conditions of raw soyamilk, GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated.
研究了豆浆加热条件、凝固条件和GDL浓度对豆腐凝胶强度和保水性的影响。
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。
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