凝胶强度 meaning in English

bloom strength
gel strength
jelly strength

The effects of salt - coagulants embedment ratio on instant soybean curd strength , water losing rate and organoleptic evaluation were studied
摘要研究了盐类凝固剂的不同包埋比例对即食豆腐脑的凝胶强度、失水率及感官评定得分的影响。
Due to the high reactant concentration the aquagel had a good strength . hence , the aging process can be saved and the preparing times of aerogels was shortened for this sol - gel system
由于增大反应物含量，所得水凝胶强度好，不需经过三氟乙酸老化，缩短了气凝胶合成周期。