gel strength

基本解释

With increasing coagulation temperature, coagulation time could be decreased and tofu-gel strength increased remarkably.
提高凝固温度，可以缩短凝固时间，并可显著增加豆腐凝胶的强度。
As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.
增加盐类凝固剂浓度，可以强化豆腐凝胶强度，但对保水性有弱化作用。
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.
研究了豆浆加热条件、凝固条件和GDL浓度对豆腐凝胶强度和保水性的影响。

凝胶强度
But the longer setting time leaded to the decreasing of surimi gel strength.
但是凝胶化时间过长会导致鱼糜凝胶强度显著下降。
化学
凝胶强度
Through grafting and then hydrolyzing, the cross条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 .
通过接枝和使用交联剂，接枝物的交联密度和枝化程度增加，从而提高了凝胶强度。
胶凝强度