英语释义

1. jelly strength

片语

delayed gel strength agent凝胶强度滞后剂

GELO initial gel strength初切力

final gel strength终切力

wet gel strength湿凝胶强度

WGSwetting gel strength湿润凝胶强度

bloom gel strength test布卢姆凝胶强度试验

initial gel strength初切力

Gel Breaking Strength凝胶破碎强度

英汉例句

• 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；

• 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 is decreased with the increase of calcium ion concentration.

  浓度增大时所成凝胶的强度下降。

• coagulation time could be decreased by increasing coagulation temperature and tofu gel strength increased remarkably.

  提高凝固温度，可以缩短凝固时间，并可显着增加豆腐凝胶的强度。

• with corn, wheat starch were dissolved, its gel strength increased.

  可与玉米、小麦淀粉共溶，对它的凝胶强度有所提高。

• the results showed that the gel strength of the mixed gum in ham was affected by the rate of chosen gum and their total density, the variety of salt phosphate, heating temperature and heating time.

  结果表明，应用于火腿中的复配胶胶凝强度的主要影响因素有配比、总胶量、盐、复合磷酸盐、蒸煮温度与时间；

• the gel strength of low gel is weaker than the high one with the same concentration of curdlan gum.

  同样可得然胶浓度的低位凝胶比高位凝胶的胶体强度弱。

• 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：绿茶提取物可以显着提高乳清蛋白的发泡能力、发泡稳定性及胶体强度；

• the gel strength of gelatin was determined by gel strength instrument .

  用胶冻强度测定仪测定了它们的胶冻强度。

• the storage stability of β carotene in g/s based microcapsules was related to the sucrose content and the gel strength of gelatin.

  蔗糖与明胶复配时，随蔗糖用量、明胶凝胶强度增加，贮存稳定性增强。

• with the increase of tmc concentration, there was an decrease in gelation temperature, while an increase in both of gel strength and bioadhesive force.

  同一种季铵化程度tmc，随着tmc浓度的增加，胰岛素液体栓剂的胶凝温度减小，胶凝强度和生物黏附力均增大。

• the gel strength of fish sausage prepared from surimi with which 5% of the recovered protein was mixed up was same as that made from surimi unmixed.

  将回收的蛋白质以5％的比例添加于鱼糜中，制出的鱼香肠其凝胶强度基本不变。

• the changing rules of effect factors of gel strength and quantity of gelatin are studied by orthogonal design.

  利用正交实验的极差分析法，对提胶过程中影响明胶冻力和下胶量的因素进行了研究。

• although reinforcement of hydrophobic actions improves gel strength of soy protein, it also affects solubility of soy proteins, therefore transparency of soy protein gels is decreased.

  而疏水作用的加强虽然提高了大豆蛋白凝胶强度，却影响大豆蛋白的溶解性，降低了大豆蛋白凝胶透明性；

• gel time and gel strength may be controlled through adjusting the concentration of polymer.

  通过调整体系浓度，可以实现对成胶时间和成胶强度的控制。

• ithas good gel strength so that after recovering it can be used again.

  将吸水后的凝胶再生，其强度较好，可反复使用。

• it was found that n-ethylmaleimide (nem) could increase the gel strength of all three soy protein isolates, despite of the sulfhydryl groups blocking function of this reagent.

  尽管n-乙基马来酰亚胺（nem ）能够封闭巯基，但该试剂可增强三种大豆分离蛋白的凝胶强度。

• with an increase in the degree of quaternization of the tmc, there was an increase in gelation temperature and an decrease in both of gel strength and bioadhesive force.

  同一浓度的tmc，随着季铵化程度的增加，其胶凝温度升高，胶凝强度和生物黏附力均减小。

• as the concentration of the chitosan increased, the gel temperature, gel strength and bioadhesive force of the bases were also increased correspondingly.

  说明随着壳聚糖浓度增高，泊洛沙姆液体栓剂基质的胶凝温度、胶凝强度和生物黏附力均逐渐升高。

• 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着。

• 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。