凝胶形成 meaning in Chinese
gel formation
Examples
- The best gelatin forming conditions of carrageenan in cooking sausage
卡拉胶在蒸煮香肠中的最佳凝胶形成条件 - Used to make gels by absorbing fluids to form gel - like texture . can be used to make facial gels and serums . origins : japan . suggested usage : ~ 4 % - 8 %
又称为凝胶形成剂，这是一种高分子聚水物，可结合水分形成果冻状的胶质。可用作制作凝胶、精华素。产地：日本。建议使用量： ~ 4 % - 8 % 。 - The effects of starch origin , starch category , moisture content , temperature , salt , coexisting ingredients and denaturation on starch gelatinization were described , commenced from forming mechanism of starch gelatinization
从凝胶形成的机理出发，全面地论述了淀粉来源、淀粉种类、水分、温度、盐类、共存成分及变性对淀粉凝胶的影响。 - The major results were listed below : the forming processing of xos xerogel was studied . the results showed that it is useful to apply the oxygen top - blend technique to the fabrication of vaos xerogel by melt quenching
研究了氧气顶吹对v _ 2o _ 5干凝胶形成过程的影响，结果表明：氧气顶吹工艺运用于熔融淬冷法制备v _ 2o _ 5干凝胶是可行的。 - In addition , the preparation of aqueous starch microgel with aqueous solution as reaction environment has been studied . the results show that the important factors affecting the formation of starch microgel are surfactant content , concentration of starch and conversion efficiency of cross - linking reaction
另外，本论文研究了用水溶液作为反应环境制备亲水性淀粉微凝胶，研究得到表面活性剂含量、淀粉液浓度及交联反应的转化率是影响淀粉微凝胶形成的主要因素。