gel strength [物化] 凝胶强度 ; [化工] 胶凝强度 ; 静切力 ; 胶强度
initial gel strength 初切力 ; 出切
wet gel strength 湿凝胶强度
static gel strength 静胶凝强度
high Gel strength Agar powder 高强度琼脂粉
s gel strength 胶凝强度
tofu-gel strength 凝胶强度
But the longer setting time leaded to the decreasing of surimi gel strength.
但是凝胶化时间过长会导致鱼糜凝胶强度显著下降。
参考来源 - 鲢鱼糜凝胶及形成机理的研究Through grafting and then hydrolyzing, the cross条inking density of the graft copolymer is improved, consequently the gel strength is increased; at the same time, the more hydrophiiic groups, such as 桟ONH2, 桟OOH, and/or 桟OONa are obtained after the .
通过接枝和使用交联剂，接枝物的交联密度和枝化程度增加，从而提高了凝胶强度。
参考来源 - 高吸水树脂的合成与性能表征·2,447,543篇论文数据，部分数据来源于NoteExpress
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 influence of two valence metal on gel strength of AGAR is remarkable.
二价金属元素的存在对琼脂的凝胶强度影响最为显著。
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。
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