gel strength

With increasing of temperature, gel strength increased remarkably, WHC decreased.

随着温度升高，凝胶强度显著升高，wHC明显下降。

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Gel strength, WHC at these two conditions were lower than at high ionic strength.

这两种条件下的凝胶强度和WHC相对较低。

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Results indicate protein solubility, gel strength, cooking loss and dynamic viscoelastic properties of porcine leg myofibrils are pH dependents.

结果显示，猪后腿肌原纤维蛋白溶解性，凝胶强度，烹煮损失和动态粘弹性取决于pH。

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Changes in rheological properties and structure of shark fins ( gel strength, maximum breakage strain, shearing strength and fracture stress) were studied on shark fins heated for various periods ( 1h, 2h, 3h, and 4h) by a texture meter.

研究了鱼翅在不同加热时间（1、2、3、4h）条件下组织构造及其物性学参数（凝胶强度、最大破断应变、剪切应力、破断强度）变化，并测定了胶原蛋白含量。

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Gel temperature increased, while gel strength decreased as the concentration of HPMC solution increased.

凝胶温度随溶液浓度增大而降低，其强度则增强。一些添加剂也对凝胶温度产生影响。

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The reacting temperature and pH have affected the gel strength, which can produce the steady gel exceeding 70 ℃, and the gel strength is most in the neutral or alkalescent system.

反应温度与pH值均影响凝胶强度，在温度超过70℃的范围内，均能形成稳定的凝胶；体系在中性或弱碱性时，凝胶的强度最大。

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Effects of electrolyte of different kind and concentration on the viscosity, gel strength, viscoelasticity and unshrinking ability of carrageenan were studied.

研究了电解质的种类和添加浓度对卡拉胶的粘稠性、凝胶强度、粘弹性和持水性等的影响。

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Studies on the agar from gracilaria verrucosa ⅲ. seasonal variations in agar yield and gel strength of G. verrucosa

江篱琼胶的研究&Ⅲ.琼胶产率与凝胶强度的季节变化

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his paper has made studies about the influence of kinds of electrolyte and non-electrolyte to the gel performance such as gel strength, transparency, elasticity, holding water ability of agar and mechanism.

本文主要研究了多种电解质及非电解质对琼胶凝胶强度、透明度、粘弹性、持水性的影响及其作用机理。

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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.

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Testing methods of wet gel strength for compounded latex

合成胶乳的湿润胶凝强度试验方法

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Antifreeze could be effective in preventing aggregation and denaturation of protein under freezing storage conditions, allowed surimi to maintain a good gel strength and texture after frozen preservation.

抗冻剂可以有效防止在冷冻条件下蛋白质的聚集和变性，从而使得鱼糜在冷冻保藏后仍然可以保持较好的凝胶强度和口感。

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Characteristics of hydration and hardening process and strength properties of class G oilwell cement pastes with and without sand were studied under different temperatures by XRD, SEM, static gel Strength analysis and penetrability test.

研究了G级油井水泥在不同温度条件下的水化硬化特点及强度性能.使用静态浸泡的实验方法，考察了薄膜对合金耐蚀性的影响。

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When pH-value was 7.25, the mincemeat have biggest gel strength.

在pH为7.25时凝胶强度最大，亮度值则是在6.5时最大。

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