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These stresses arise from the exothermic nature of the reaction during gelation and cure.這種殘余應(yīng)力系由凝膠和固化期間化學(xué)反應(yīng)能放出的熱引起的.When an aqueous solution of the protein gelation is cooled, a polyer gel is formed.蛋白質(zhì)明膠水溶液冷卻時形成聚合體凝膠.T...
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n.凍結(jié)，凝膠化...
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gelation的音標(biāo)：gelation的英式發(fā)音音標(biāo)為：[d?e'le???n]gelation的美式發(fā)音音標(biāo)為：[d?el'e???n]...
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These stresses arise from the exothermic nature of the reaction during gelation and cure.這種殘余應(yīng)力系由凝膠和固化期間化學(xué)反應(yīng)能放出的熱引起的.The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and ge...