Xanthan gum

美 [ˈzænθən ɡʌm]英 [ˈzænθæn ɡʌm]
  • 网络黄原胶;汉生胶;胶质
Xanthan gumXanthan gum

noun

U黄胞胶, 三仙胶 (使食物变稠的化学物质)
a chemical substance that is put in food to make it thicker

  1. The xanthan gum is important because it has higher temperature stability than guar gum .

    黄烷胶很重要,因为它比古尔胶在较高温度时更稳定。

  2. Study and application of profile control technology using xanthan gum

    黄原胶调剖技术的研究与应用

  3. Quality Appraisal and Developing Countermeasure on Xanthan Gum in Our Country

    我国黄原胶的品质评价及发展对策

  4. Research on New Airlift Loop Reactor Applied in Xanthan Gum Fermentation Process

    新型气升环流反应器用于黄原胶发酵的研究

  5. Study on the Effect of Xanthan Gum on the Stability of Vitamin C Solution

    黄原胶对维生素C稳定性影响的研究

  6. The Development Trends and Present Situation of Xanthan Gum

    黄原胶产业的现状及发展趋势

  7. Increasing effect of microwave mutation on properties of xanthan gum

    微波诱变提高黄原胶的主要理化性能

  8. Application of Xanthan Gum Quality Control by Pyruvic Acid Fluorescence

    丙酮酸荧光分光光度法在黄原胶质量控制上的应用

  9. A Study of Relationships Between Chain Structure and Rheological Properties of Xanthan Gum Solutions

    黄原胶水溶液结构流变性质的研究

  10. Study of Process for Separation and Purification of Xanthan Gum by Alcohol Precipitation

    醇析法分离提纯黄原胶工艺研究

  11. Xanthan Gum : Production , Properties and Application

    黄原胶(xanthangum)的特性、生产及应用

  12. The Study in Ferment Technology for Xanthan Gum Production

    黄原胶发酵生产工艺研究

  13. Effect of Microwave Mutation on Productive Rate of Xanthan Gum

    微波诱变对黄原胶产率的影响

  14. Preliminary study on xanthan gum used for tank decontamination by static foam

    黄原胶用于大体积空腔容器静态泡沫去污初探

  15. Effect of Two Mutation Breeding Methods on Viscosity and Yielding Rate of Xanthan Gum

    两种诱变方法对黄原胶粘度及产胶率的影响

  16. Studies on the Thermal Oxygen Stability of Xanthan Gum

    黄原胶热氧稳定性的研究

  17. Effects of Xanthan Gum on the Performance of Water Base Coating for Lost Foam Casting

    黄原胶对消失模铸造涂料性能的影响

  18. The salinity of water cannot affect the viscosity of xanthan gum solution .

    黄原胶溶液的粘度几乎不受水的矿化度影响。

  19. Experimental Investigation of Rheological Properties of Xanthan Gum Solutions as a Blood Analog Fluid

    血液替代流体黄原胶溶液流变特性实验

  20. Study on Synergistic Interaction and Stability of Salt Tolerance Between Xanthan Gum and

    黄原胶与其它食品胶协同增效作用及其耐盐稳定性的研究

  21. Rheological properties of xanthan gum solution and its suspending effect

    黄原胶的流变学性质及助悬性能

  22. Study on Optimum Fermentation Conditions of Xanthan Gum

    黄原胶发酵工艺条件的优化研究

  23. The effects of components in medium on production and quality of xanthan gum were researched .

    本文着重研究了培养基各组分对胶产量与质量的影响。

  24. Effect of the Fermentative Factors on Pyruvate Content of Xanthan Gum

    发酵因素对黄原胶丙酮酸含量的影响

  25. Gel Properties and Drug Release Mechanisms of Xanthan Gum and HPMC

    黄原胶与HPMC的凝胶特性及释药机制

  26. Further research use extension sand methods of xanthan gum in the suspending beverage .

    从而进一步研究它在饮料加工中的应用范围及其使用方法。

  27. Xanthan gum is an important extracellular polysaccharide with unique properties and wide applications .

    黄原胶是一种重要的生物聚合胶,因其独特的性能而具有广泛的用途。

  28. Studies on the Purification and Concentration of Xanthan Gum Fermentation Broth

    黄原胶发酵液的提纯浓缩研究

  29. Effect of oxygen vector ( n-hexane ) on Xanthan gum fermentation

    氧载体(正己烷)对黄原胶发酵的影响

  30. The Preliminary Study on Appling Xanthan Gum at the Chinese Cuisine (ⅰ)

    黄原胶在中式烹饪中的应用初探(一)