Freeze-Thaw Stability Ratified European Text 冻熔稳定性
freeze-thaw cycle stability test 冻融循环稳定性
stability of freeze thaw 冻融稳定性
The results showed that Castanopsis powder has high gelatinization temperature (65.5℃～78℃),lower clarity,better retrogradation and bad freeze-thaw stability.
结果表明,苦槠粉糊化温度65.5～78℃,较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。
参考来源 - 苦槠多糖组成及其相关理化特性的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The freeze-thaw stability was substantially improved.
淀粉糊的冻融稳定性也有显著的提高。
The paste viscosity and freeze-thaw stability are close to those of black glutinous maize starch.
糊粘度和冻融稳定性达到了黑糯玉米淀粉的水平。
The results indicated that its paste clarity decreases when its degree of cross-linking grows, but its freeze-thaw stability is better.
结果表明，交联度较高时，糊的透明度低，但冻融稳定性较好。
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