By cutting the slurry's gel structure vertically with a thin knife moving horizontally, a new method to measure slurry's gel strength in the course of congelation and its growing is presented; this method guarantees the static congelation of the slurry awaiting measurement down hole and congealing conditions of free development for slurry's gel strength.

The paper puts forward the four necessary requirements for cement slurry's gel strength measuring methods based on the setting characteristics of cement slurry.

In Sabins's weightlessness model,the relationship between losing weight of slurry and gel strength is linear.

The gelling strength reached to 800g/cm\+2,termination product rate was 25%.

seed pectin by using LFRA texture analyzer to determine the influence of different factors on gelling strength of the pectin.

Effects of potch and oxidant(hydrogen peroxide and sodium hypochlorite) on gelling strength,whiteness,and water holding capacity of minced Tilapia fish were compared.

sensory organ quality,gel intensity,density of hydrosulfuryl in soya-bean milk are tested.

The relationship between gel intensity and polymerization conditions of crosslinked polyacrylamide containing inorganic additives has been studied.

The effects of polymerization conditionson the swelling ratio and on the gel intensity of the hydrogels were studied.

Effect of washing and blending on the gel strength of aristichthy nobilis surimi;

Effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls;

Research on microwave effect and mechanism of rapid improving the gel strength of egg white powder;