1) curd strength
凝乳强度
1.
Rescan the effect factors of curd strength of mixed-milk;
重新审视影响混合乳凝乳强度因素的研究
2) curd strength
干酪凝乳强度
3) renneting acidity
凝乳酶凝乳酸度
4) lactic acid strength
乳酸强度
5) gelling strength
凝胶强度
1.
The gelling strength reached to 800g/cm\+2,termination product rate was 25%.
采用 KOH溶液对沙菜进行高温稀碱法处理 ,通过正交实验方法得出了生产高凝胶性能卡拉胶的最佳碱处理工艺 ,所得卡拉胶的凝胶强度达到 80 0 g/cm2 ,产率超过 2 5%。
2.
seed pectin by using LFRA texture analyzer to determine the influence of different factors on gelling strength of the pectin.
本实验采用LFRA质构仪测定不同影响因素对薜荔籽果胶凝胶强度的影响,初步探讨了薜荔籽果胶的凝胶特性和凝胶机理。
3.
Effects of potch and oxidant(hydrogen peroxide and sodium hypochlorite) on gelling strength,whiteness,and water holding capacity of minced Tilapia fish were compared.
比较了漂洗和氧化剂(双氧水、次氯酸钠)对罗非鱼鱼糜的凝胶强度、白度及保水性的影响。
6) gel intensity
凝胶强度
1.
sensory organ quality,gel intensity,density of hydrosulfuryl in soya-bean milk are tested.
研究了豆浆加热温度与所生成的豆腐脑品质,即感官质量、凝胶强度、豆浆中游离巯基含量之间的相关性,并用最小二乘法建立了回归方程。
2.
The relationship between gel intensity and polymerization conditions of crosslinked polyacrylamide containing inorganic additives has been studied.
高吸水材料是一类新型的功能高分子材料,已有广泛开发和应用。
3.
The effects of polymerization conditionson the swelling ratio and on the gel intensity of the hydrogels were studied.
研究了合成条件对水凝胶溶胀度和凝胶强度的影响，并用该水凝胶来浓缩蛋白质稀溶液。
补充资料：粗制凝乳酶
CAS: 9042-08-4
中文名称: 粗制凝乳酶
英文名称: Rennet；rennet；rennet type i
中文名称: 粗制凝乳酶
英文名称: Rennet；rennet；rennet type i
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条