gelation

n.胶凝(作用)；凝结

网络释义：凝胶化；胶凝作用；凝胶作用

网络释义

n.1.凝胶化(作用),胶凝(作用)2.冻结,凝结

n.1.the solidification of a liquid by freezing2.the process of becoming a gel

1.凝胶化 gelatination 凝胶化 gelation 凝胶化 gemma field 辐射场 ...

2.胶凝作用 gelatinous precipitate|胶状沉淀 gelation|凝胶作用 geldanamycin|格尔德霉素 ...

4.冻结 gelatiniform 胶状的 gelation 冻结 GEM lighter 气垫驳船 ...

5.明胶 ... 七 乙基纤维素 ethyl cellulose EC 二 明胶 gelation 三 瓜尔豆胶 guar gum ...

6.凝胶化作用 ... 5.5,蛋白质功能性质 Functional Properties of Proteins 5.5.8,凝胶化作用 （ Gelation) 酸性橙 12 （ Acid Orange12) ...

1.Gelation time refers to the interval of time between the addition of the last ingredient and the completion of the gelling .胶凝时间，是指加入最后成分到胶凝完毕所需时间。

2.Small angle X-ray scattering was used to investigate the different catalyzing mechanisms of acid and base in gelation process.利用小角X射线散射探讨了溶胶-凝胶转变过程中酸、碱催化的不同机理。

3.Disclosed is a seamless capsule which can be produced without using any interfacial tension regulator or gelation accelerator.本发明目的是提供不使用界面张力调节剂和凝胶化促进剂的无缝胶囊。

4.Effects of isocyanate, chain-extender, polyether polyamine on the gelation time of spray polyurea elastomer(SPUAE)were investigated.研究了异氰酸酯、扩链剂、端胺基聚醚对聚脲体系凝胶时间的影响。

5.The mechanism of SPI improving surimi gel properties may result from its inhibition against protease activity and own gelation.SPI改善鲢鱼糜凝胶特性的机理是自身的凝胶作用和抑制蛋白酶活性。

6.Their gelation points were predicted and ESCA was used to detect the reaction variable of the polycondensations.对其凝胶点进行预测并用能谱分析监测缩聚反应进行的程度。

7.It was also found that the degree of N-succinylation had effect on both the solubility and gelation of N-succinyl-chitosan.同时，取代度的高低可影响N-琥珀酰壳聚糖的溶解性和凝胶性。

8.The diameter distribution of the microsphere was controlled by changing the mechanical rotation rate in the gelation process.通过改变机械搅拌速率可以控制微球的粒径分布。

9.after dry gelation is calcined at 400 , nanometer powder with low sintering temperature and great performance can be successfully prepared.将干凝胶在400预烧就可以获得性能优良的纳米粉。

10.It was noted that alkyl alcohol and anisole had greater gelation ability ternary alcohol, cyclic alcohol and ketone.它们对脂肪醇和苯甲醚的凝胶性能显著优于环状醇、芳香醇和酮等；