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- The influence of two valence metal on gel strength of agar is remarkable. 二价金属元素的存在对琼脂的凝胶强度影响最为显著。
- With actions of ionic bonds being strengthened, these advantageously improve gel strength of soy proteins. 随着离子键作用的加强，有利于提高大豆蛋白的凝胶强度；
- Viscoelasticity is related to some properties such as gel point, gel strength, yield stress and thixotropy. 粘弹性与胶凝温度、胶凝强度、屈服应力和触变性等参数有关。
- Gel strength of carp surimi reached the highest as the ratio of potato starch, ovalbumin and peanut protein was 10:1:1. 当马铃薯淀粉、卵清蛋白和卡拉胶分别以10:1:1的质量比复配时，鱼糜凝胶的凝胶强度达到最高。
- The results showed that the green tea extracts markedly increase foam expansion,foam stability and gel strength of whey protein. 研究结果表明:绿茶提取物可以显著提高乳清蛋白的发泡能力、发泡稳定性及胶体强度;
- The effects of washing conditions on the water content,dry matter loss,whiteness and gel strength of minced tilapia were analyzed. 分析了水洗、酸洗和盐洗对罗非鱼浆的脱水性、罗非鱼糜凝胶的持水性、白度及凝胶强度的影响,并对漂洗中干物质的损失率作了分析。
- The change of gel strength, water holding capacity and whiteness based on salted eggs under steaming or cooking were investigated. 以腌制成熟的咸鸭蛋为原料,研究蒸煮工艺中不同时间咸蛋的凝胶强度、持水性和白度的变化。
- The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work. 本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
- The influence of export power on the content of 3, 6 - AG and the gel strength was analysed by SPSS statistical program. 用SPSS统计软件分析微波输出功率对卡拉胶3,6-AG含量和凝胶强度的影响,结果表明,微波输出功率对卡拉胶的这两个参数均有显著影响。
- Effects of proportion of pig lean meat and fat on gel strength,water holding capacity,color,and sensory quality of surimi-based food were studied. 研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。
- The hardness and gel strength of soymilk curd coagulated by Alcalase increased and the adhesiveness dropped with the increase of temperature and the decrease of pH value. 温度的提高和pH值的降低可以提高Alcalase凝固豆乳的硬度和凝胶强度;降低凝胶的胶粘性.
- The effects of protein concentration and pH on protein solubility, gel strength, cooking loss and heat-induced gelation properties of porcine leg myofibrils were investigated. 然而,蛋白浓度的增加对蒸煮失重和蛋白质溶解度产生不利影响。
- The effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls made from bighead carp was investigated. 研究了加工条件、淀粉、食用胶对鳙鱼鱼丸凝胶强度和耐折度的影响。
- Abstract:Gel strength and Texture Proile Analysis (TPA) properties were chosen as indicators and the processing of ultra-high-pressure-gelling for Tilapia surimi was modified. 摘要：以凝胶强度和质构特性（TPA）为指标，对罗非鱼的超高压凝胶化工艺进行了优化。
- The test result showed that the gel strength and the elastic modulus was increased while the gel elasticity was almost not changed with the increasing of the starch concentration. 材料试验机研究的结果表明，在一定的淀粉乳浓度范围内，凝胶强度和弹性模量随淀粉乳浓度的增加而增加，而凝胶弹性则基本保持不变。
- The gel strength and ability of holding water of carrageenan could be significantly improved with ovalbumin added appropriately was found in this study. 在卡拉胶中添加适量的卵清蛋白,能有效地提高卡拉胶在果冻生产过程中的凝胶强度和持水性等功能特性。
- His strength in a crisis is an ace in the hole. 临危不惧是他的看家本领。
- Effects of pH value and salt ion concentration on gel strength were studied. Interaction among molecules of these two polysaccharides was also investigated by FT-IR and Raman spectrometry. 研究了pH值和体系盐离子浓度对凝胶强度的影响,并通过FT-IR光谱和Raman光谱对这两种多糖之间的相互作用机理进行了初步的探讨。
- The effect of polyethyleinimine(PEI) on the gel strength of immobilized growth cells was measured by Lloyd 1 instrument 1000S. The effects of PEI on its enzyme activity and on the optimum pH were also studied. 利用材料试验仪研究了聚乙烯亚胺 (PEI)对固定化增殖细胞强度的影响 ;并研究了PEI对固定化增殖细胞酶活及最适 pH值的影响 .
- Among the four obtainedfractions, water fraction measures up to the standard of low EEO agarose. Itssulfate contents is 0.16%, its gel strength is 1130 g/ cm 2(1% gel), itselectroendosmosis (EEO) is 0.12, which are similar to Sigma product?s. 石花菜琼脂分级得到的四个级分中，水级分的硫酸基含量为0.;16%25，凝胶强度为1130g/cm~2（1%25浓度），电内渗（EEO）为0
