1) gelatinous degree
胶凝度
1.
Methods The influence factors,pH value and storage time,on gelatinous degree of pectin powder were discussed,and the suitable storage condition was determined.
方法考察pH值、存放时间等因素对果胶粉胶凝度的影响,从而确定适宜的存放条件。
2) gelation temperature
胶凝温度
1.
The aim of the present work is to investigate the characteristics including gelation temperature, sol-gel transition temperature (T_ s-g ), gel strength, stable viscosity, erosion and drug release behavior of the thermosensitive in situ gel which are composed o.
本文以泊罗沙姆Pluronic F127为温度敏感原位凝胶材料,考察了PluronicF127与Pluronic F68不同浓度处方对地塞米松磷酸钠温度敏感原位凝胶的胶凝温度、相转变温度、凝胶强度、稳态黏度、溶蚀和药物释放行为等特性的影响。
2.
The experimental results show that the gelation temperature at which G'= G", coincides with the gel point when the temperatu.
5-1℃/min,储能模量(G’)和耗能模量(C”)相等时的胶凝温度与按SY/T0541-94方法测定凝点基本一致,说明用小振幅振荡剪切温度扫描法来确定含蜡原油的凝点是可行的。
3.
The gelation extent and structure strength can be revealed by the viscoelastic parameters and gelation temperature measured by small amplitude oscillatory shear experiment.
结果表明,储能模量和耗能模量随测量温度的降低呈指数规律增加;存在使流变性恶化的“最差加热温度”;降温速率越高,测量温度下蜡晶结构强度和胶凝温度越低。
3) 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。
4) 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。
5) gel strength
凝胶强度
1.
Effect of washing and blending on the gel strength of aristichthy nobilis surimi;
漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响
2.
Effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls;
加工条件、淀粉、食用胶对鱼丸凝胶强度和耐折度的影响
3.
Research on microwave effect and mechanism of rapid improving the gel strength of egg white powder;
微波法快速提高蛋清粉凝胶强度及其机理的研究
6) Gelation temperature
凝胶温度
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