gel strength

基本解釋

With increasing coagulation temperature, coagulation time could be decreased and tofu-gel strength increased remarkably.
提高凝固溫度，可以縮短凝固時(shí)間，并可顯著增加豆腐凝膠的強(qiáng)度。
As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.
增加鹽類凝固劑濃度，可以強(qiáng)化豆腐凝膠強(qiáng)度，但對(duì)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?jié){加熱條件、凝固條件和GDL濃度對(duì)豆腐凝膠強(qiáng)度和保水性的影響。

凝膠強(qiáng)度
But the longer setting time leaded to the decreasing of surimi gel strength.
但是凝膠化時(shí)間過長會(huì)導(dǎo)致魚糜凝膠強(qiáng)度顯著下降。
化學(xué)
凝膠強(qiáng)度
Through grafting and then hydrolyzing, the cross條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 .
通過接枝和使用交聯(lián)劑，接枝物的交聯(lián)密度和枝化程度增加，從而提高了凝膠強(qiáng)度。
膠凝強(qiáng)度