1) gel powder
凝胶粉
1.
The crystalline structure and dynamics of zirconia gel powder were measured with Xray diffractometer (XRD) and differential thermal analysis (DTA) to understand the steady existence of tZrO 2 in zirconia powder prepared by solgel method.
为研究溶胶凝胶法制备的二氧化锆粉中 t- Zr O2 在低温稳定存在的原因 ,该文采用 X射线衍射仪和差热分析仪对二氧化锆凝胶粉的晶体结构及动力学参数进行了分析。
2) starch gel
淀粉凝胶
1.
This study covered the change of the mechanical properties of the starch gel due to the addition of saccha-rides, inorganic salts, acids or bases and monoglyceride before the starch gel was formed.
淀粉凝胶的力学性能因糖、无机盐、酸碱、单甘酯等的加入用来改善食品风味和口感的物质而发生变化。
2.
The aim of this work was to investigate the starch gel texture that influenced the mechanical or rheological sense of taste of the starch gel foods.
淀粉凝胶的力学性能决定其“力学味觉”或“流变学味觉”如粘弹性、硬度、粗糙感等属性。
3) GELATIN STARCH
凝胶淀粉
1.
PHYSICO-CHEMICAL CHARACTERISTICS OFCYPERUS GELATIN STARCH;
油莎豆凝胶淀粉的理化特性研究
2.
The corn gelatin starch prepared in pilot plant scale was used to substitute gelatinas a stabilizer in ice cream and fermented milk drink and as a gelatinizer in fruit jelly.
采用玉米凝胶淀粉的中试产品，作果冻胶凝剂，冰淇淋、发酵乳酸饮料等的增稠稳定剂。
4) silicone resin powder gel
硅凝胶粉
5) gelatinized starch
胶凝淀粉
6) rice gels
米粉凝胶
1.
The purpose of this study was to find out correlations between thermal,crystal and textural properties of rice gels made by 27 varieties of southern early long-grain paddy.
研究了用27个华南籼稻早造稻米为原料制作的米粉凝胶质构特性与大米淀粉热特性、晶体特性之间的相关性。
补充资料：Sds-聚丙烯酰胺凝胶电泳凝胶电泳
sds-聚丙烯酰胺凝胶电泳（sds-page，sodium dodecyl sulfate-polyacrylamide gel electrohoresis）
在有去污剂十二烷基硫酸钠存在下的聚丙烯酰胺凝胶电泳。sds-page只是按照分子大小分离的，而不是根据分子所带的电荷和大小分离的。
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