gel strength

基本解释

• [化工] 胶凝强度

英汉例句

双语例句

• With increasing coagulation temperature, coagulation time could be decreased and tofu-gel strength increased remarkably.
  提高凝固温度，可以缩短凝固时间，并可显著增加豆腐凝胶的强度。
• As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.
  增加盐类凝固剂浓度，可以强化豆腐凝胶强度，但对保水性有弱化作用。
• The effects of heating conditions of raw soyamilk, GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated.
  研究了豆浆加热条件、凝固条件和GDL浓度对豆腐凝胶强度和保水性的影响。

• gel strength更多例句

词组短语

短语

• Gel Breaking Strength 凝胶破碎强度
• gel -strength 凝胶强度
• wet gel strength 湿凝胶强度
• WGSwetting gel strength 湿润凝胶强度
• initial gel strength 初切力;出切

• gel strength更多词组

专业释义

机械工程

• 凝胶强度

  But the longer setting time leaded to the decreasing of surimi gel strength.
  但是凝胶化时间过长会导致鱼糜凝胶强度显著下降。

  化学

• 凝胶强度

  Through grafting and then hydrolyzing, the cross条inking density of the graft copolymer is improved, consequently the gel strength is increased; at the same time, the more hydrophiiic groups, such as 桟ONH2, 桟OOH, and/or 桟OONa are obtained after the .
  通过接枝和使用交联剂，接枝物的交联密度和枝化程度增加，从而提高了凝胶强度。

• 胶凝强度

地球科学

• 静切力

农业科学

• 凝胶强度