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。