gel strength
凝胶强度：指凝胶在受到外力作用时抵抗变形和破裂的能力
常用释义
英音[ dʒel streŋθ ]
美音[ dʒel streŋθ ]
基本释义
- 凝胶强度：指凝胶在受到外力作用时抵抗变形和破裂的能力，通常用于评价食品、化妆品等凝胶产品的性能。
例句
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1·With corn, wheat starch were dissolved, its gel strength increased.可与玉米、小麦淀粉共溶，对它的凝胶强度有所提高。
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2·Ithas good gel strength so that after recovering it can be used again.将吸水后的凝胶再生，其强度较好，可反复使用。
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3·The influence of two valence metal on gel strength of AGAR is remarkable.二价金属元素的存在对琼脂的凝胶强度影响最为显著。
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4·The gel strength is decreased with the increase of calcium ion concentration.浓度增大时所成凝胶的强度下降。
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5·The gel strength of curdlan gum increases with heating temperature increasing.可得然胶的胶体强度随着加热温度的上升而提高。
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6·Dear Sir, I want to purchase Purchase of gel strength rheometer for Agar Agar jelly.求购凝胶强度测定仪，如有满足要求的马可波罗网供应商，请尽快与我联系！
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7·The lower the value of the gel strength of the original gel, the better the enhance.对于冻力值越低的原胶，其冻力提升效果越明显；
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8·Gel time and gel strength may be controlled through adjusting the concentration of polymer.通过调整体系浓度，可以实现对成胶时间和成胶强度的控制。
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9·The gel strength of low gel is weaker than the high one with the same concentration of curdlan gum.同样可得然胶浓度的低位凝胶比高位凝胶的胶体强度弱。
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10·The gelation time shortened and the strength of the gel strengthened as the concentration increased.成胶时间随浓度的升高而缩短，凝胶强度随浓度的升高而增大。