gelatification [,dʒelətifi'keiʃən]

gelatification的基本解释

n.

胶凝化作用

与gelatification相关的网络例句 [注：此内容来源于网络，仅供参考]

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

The experimental results indicated that this blocking agent have following advantages: its gelatification time can be controlled and adjusted between 2-72 hours, its compressive strength can reach from 26 MPa/m to 61 MPa/m, and its stability is perfect within a long time.

实验结果表明，有机复合交联堵剂的成胶时间在2-72小时可调可控，抗压强度可达26-61 MPa／m，而且具有很好的长期稳定性。

The results showed that, as for rice flour system, the amylose content, gel consistency and swelling power of rice flour were the main influencing factors to its gelatification characteristi...

试验结果表明：对于米粉体系而言，直链淀粉含量、胶稠度和膨润力是影响其胶凝特性的主要因素， 3个因素的影响程度大小依次为直链淀粉含量、胶稠度、膨润力。

The gelatification characteristics of eight kinds of rice flour with different physicochemical indexes under different heating and cooling processes were studied by dynamic rheometre and the correlation between the physicochemical index and gelatification characteristic values of rice four was analyzed by SPSS software.

利用动态流变仪考察了8种不同理化指标的大米粉在加热和冷却过程中胶凝特性的变化，并用SPSS统计软件对大米粉理化指标和凝胶特征值进行了相关性分析。

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。

与gelatification相关的网络解释 [注：此内容来源于网络，仅供参考]

gelatification：胶凝作用

溶胶(sol)或高分子(macromolecule)溶液中的分散质颗粒通过某种作用力相互联结而结合成一种空间网状结构,分散介质(液体或气体)充斥于网状结构中,体系失去流动性,这种体系就称为凝胶. 分散质颗粒形状对胶凝作用(gelatification)的影响:分散质颗粒对称性越差,胶凝作用越强.

gelatification：胶凝化作用

carburetor backfire arrester 汽化器回火制止器 | gelatification 胶凝化作用 | black right whale 黑露脊鲸

gelatification：胶凝

gel-type resin 固化型树脂 | gelatification 胶凝 | gelatin dynamite 胶质硝酸甘油炸药

gelatification：胶凝作用凝胶化作用

gel 凝胶 | gelatification 胶凝作用凝胶化作用 | gelatin 胶