1) oleophylic colloid
亲油胶体
2) hydrophilic colloids
亲水胶体
1.
Effect of hydrophilic colloids on storage stability and sensory quality of defatted yoghurt;
亲水胶体对脱脂发酵乳储存稳定性和感官品质的影响
2.
The properties of several hydrophilic colloids were compared and two of them were chosen to form a complex, which made of the jelly sweets with a transparent, soft and elastic texture.
采用广东阳春春砂仁的提取浓缩物为原料,选择并比较了几种亲水胶体的凝胶性能及形成凝胶软糖的工艺条件。
3) hydrocolloids
亲水胶体
1.
Application of hydrocolloids on stabilizing banana juice;
亲水胶体在稳定香蕉饮料中的应用
2.
On Hydrocolloids and Its Complex Gums Used in Meat Products;
亲水胶体及其复配胶在肉制品中应用的研究进展
3.
Effect of Hydrocolloids on the Gel Properties of Horse-mackerel Surimi
亲水胶体对竹荚鱼鱼糜凝胶特性的影响
5) hydrophilic colloid
亲水胶体
1.
Effect of hydrophilic colloid on thermal stability of low fat meat emulsion products;
亲水胶体对低脂肉糜加热稳定性的影响
6) hydrocolloid
[英][,haidrə'kɔlɔid] [美][,haɪdrə'kɑl,ɔɪd]
亲水胶体
1.
The effects of adding different hydrocolloid,namely xanthan,κ-carrageenan,konjak gum or guar gum on the farinograph parameters and pasting properties of wheat flour and the rheological properties of dough were compared and studied by using farinogragh,rapid viscosity analyzer and rheometer.
研究结果表明,亲水胶体可以提高小麦粉的黏度,改善面团的黏弹特性,不同亲水胶体的作用效果存在差异,添加质量分数1%的黄原胶和魔芋胶后小麦粉吸水率分别增大了4。
2.
Effects of various hydrocolloids on the gel properties and rheological properties of Trachinocephalus myops surimi gels were investigated by texture analysis and dynamical rheological measurement, respectively, in this study.
本实验主要采用质构分析法和动态流变学法,研究了亲水胶体对大头狗母鱼的凝胶特性和流变性质的影响。
补充资料：基团亲水亲油平衡数
分子式：
CAS号：
性质： 若将表面活性剂之HLB值看作是构成该表面活性剂分子各基团贡献之总和，则各基团对HLB之贡献称为基团HLB数。根据基团HLB数计算表面活性剂的HLB值时要按照一定的经验公式进行。
CAS号：
性质： 若将表面活性剂之HLB值看作是构成该表面活性剂分子各基团贡献之总和，则各基团对HLB之贡献称为基团HLB数。根据基团HLB数计算表面活性剂的HLB值时要按照一定的经验公式进行。
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