gelatification

gelatification

1. EFFECTS OF DIFFERENT ACIDS ON GELATIFICATION AND FORMATION OF MULLITE WHISKERS

不同酸对胶凝过程及莫来石晶须形成的影响

2. The Gelatification Mechanism of LM Pectin and the Measures of Preventing Pregel Formation

低甲氧基果胶的胶凝机理及防止预凝胶形成的措施

3. Keywords soybean protein isolate;functional properties;soya;gelatification;

关键词大豆分离蛋白;功能特性;大豆;胶凝性;

4. Keywords washability;coal accumulation environment;clean coal recover y;gelatification index;groundwater influence index;

可选性;聚煤环境;精煤产率;凝胶化指数;地下水流动指数;

5. The resistance and mass transfer property of ultrafiltration are analyzed and the modified model of gelatification and polarization is established.

同时对超滤过程的阻力及传质特性进行分析,并建立超滤过程的修正凝胶极化模型。

6. The research of effect of compound emulsifiers on gelatification of steamed and baked bread

复配型改良剂对馒头老化影响的研究

7. Keywords rice flour;physicochemical index;gelatification characteristics;analysis of correlations;

大米粉;理化指标;胶凝特性;相关性分析;

8. Keywords pectin;gelatification;galacturonic acid;extraction;digestion;

果胶;胶凝度;半乳糖醛酸;提取率;浸提;

9. Keywords b-elemene;calcium alginate-chitosan microcapsules;emulsion-internal gelatification;

榄香烯;海藻酸钙-壳聚糖微囊;乳化-内部凝胶化;

10. Keywords gangue;coordination of Si and Al;isomorphic effect of Si;thermal activation;gelatification;aluminumsilicate based cementitious material;

煤矸石;硅铝的配位;硅的同构效应;热活化;胶凝化;硅铝基胶凝材料;

11. Keywords polysaccharides in chinensis actinidia fruit;ultrafiltration;mass transfer property;gelatification and polarization model;

猕猴桃果多糖;超滤;传质特性;凝胶极化模型;

12. Silicate Gelatification of Red Mud Blazed by Lime

石灰激发下赤泥的硅酸盐胶凝性

13. Keywords steamed and baked bread;soft-degree;compound emulsifiers;hardness;gelatification;

蒸烤馒头;柔软度;复配型改良剂;硬度;老化;

14. This article introduced the experiment of reaction of high salinity konjac powder water-sol and gelling agent,the gel of gelatification when the temperature going up has good strength.

采用高盐度魔芋粉水溶胶与胶凝剂作用,在加热条件下胶凝,形成具有一定强度的弹性凝胶。

15. Keywords steamed bread;soft-degree;compound emulsifiers;hardness;gelatification;

馒头;柔软度;复配型改良剂;硬度;老化;

16. Keywords steamed bread;gelatification;quality;industrialization;

馒头;老化;品质;工业化;

17. The gelatification of steamed bread is a crucial problem to restrict advancement of steamed bread industrialisation.

馒头的老化是制约馒头工业化进程的一个关键问题。

18. Keywords Lentinan;Ultrafiltration;Mass transfer property;Gelatification and polarization model;

香菇多糖;超滤;传质特性;凝胶极化模型;