凝固剂

在此基础上，以硫酸钠为凝固剂，对胶原-PVA共混溶液进行湿法纺丝，制备了胶原-PVA复合纤维

Thesolution of collagen-PVA was wet spined with the sodium sulfate as coagulant and collagen-PVA composite fibers were prepared .

详述了凝胶纺丝制备高性能PVA纤维的工艺及其影响因素：纤维结构、拉伸工艺、溶剂、凝固剂种类、凝固浴温度等。

The gel spinning process of high-performance PVA fiber was described , and the influential factors including fiber structure , drawing process , solvents , coagulant varieties and coagulation bath temperature , etc. were discussed .

研究了豆腐盐类凝固剂（氯化镁、硫酸镁、氯化钙）短时间内的凝胶强度、持水性、pH的变化规律。

The short time effect of salt-coagulant ( magnesium chloride , magnesium sulfate , calcium chloride ) on tofu-gel strength , water-holding capacity and pH was studied .

第三，研究了纺丝原液的热力学性质，计算和模拟了PAN／溶剂／凝固剂三元体系的相分离过程并绘制出相图，探讨纺丝过程的相分离机理。

Thirdly , the thermodynamics of copolymer solutions were studied . The phase separation processes of spinning solvent were simulated by phase diagram .

凝固剂种类对大豆蛋白质组分7S和11S胶凝能力的影响农药乳油的胶凝

Gelation Ability of Soy 7S and 11S Proteins as Affected by Different Coagulants Gelation of Pesticide Emulsifiable Concentrate

用Na2SO4作为纺丝凝固剂，所得纤维具有较好的力学性能。

The spun fibers have high strength when Na_2SO_4 is used as coagulator in spinning .

一种复合型豆腐凝固剂己研制成功，定名为FC-1型食用凝固剂。

A Compound Type of bean Curd Coagulant , model FC-1 , is Successfully Prepared .

研究了在豆腐制作过程中传统的化学凝固剂对豆腐品质影响的基础上，利用微生物转谷氨酰胺酶（MTG）对豆腐的品质进行改良。

In this paper , based on studying the formation of soybean curd by traditional chemical coagulant , the effects of microbial transglutaminase ( MTG ) on tofu gel properties and quality were studied .

这个牌子的冰淇淋添加了过多的凝固剂。

The ice cream of this brand has too much coagulant .

彩色保健豆腐凝固剂工艺技术研究

Study on Processing Technology of Coagulator of Healthy and Colour Tofu

复合型豆腐凝固剂的研制及其应用

Study of compound type of bean curd coagulant and its application

苦荞豆腐加工工艺及其凝固剂的研究

Study on Processing Technology of Tofu and Coagulator of Buckwheat

即食豆腐脑中盐类凝固剂包埋的研究

Study on the embedment of salt & coagulants of instant soybean curd

复合型凝固剂蔬菜汁豆腐的研制

On Research and Produce of Compound Vegetable Juice Bean Curd

大豆蛋白速凝特性研究&Ⅱ不同凝固剂对速凝特性的影响

Instant-gelation Property of Soy Protein & II Influence of Coagulant

新型缓释性豆制品凝固剂的研究

A Study on a New Slow-releasing Coagulant of Bean Curd

凝固剂及凝固条件对大豆蛋白胶凝性质的影响

Effect of coagulants and gelation conditions on gelation properties of soy protein

最后，确定了复配速凝凝固剂配方及产品冲调凝固条件。

Finally , formula of instant coagulator and gelation condition were obtained .

磷酸钙盐作豆腐凝固剂的研究

Research on Calcium Phosphate as Coagulant for Soybean Curd

凝固剂对水稻花药培养愈伤组织诱导的影响

The effect of gelling agents on callus induction in anther culture of rice

胡萝卜豆腐工艺及其凝固剂研究

Study on Processing Technology and Coagulator of Carrot Tofu

乙酸乙酯作为新型水玻璃凝固剂的研究

Research on Ethyl Acetate Used as New Type of Water Glass Curing Agent

细菌测试片的冷水可凝凝固剂初步研究和应用

Preliminary Study and Application on Cold Water Gelling Agent for Bacterial Testing Slip

微生物固体培养基凝固剂研究进展

Review of the Gelling Agents for Solid Microbial Media

新型豆腐复合凝固剂的研究

Studies on New Compound Coagulant of Beau Curd

时光凝固剂：化石传说

Fossil LegenD THE LEGEND OF ELFIN Time Legend

复合凝固剂组分对豆腐品质影响的研究

Study on the Quality of Bean Curd Affected by Composition of the Compound Coagulant

甲醇、乙醇凝固剂对再生丝素纤维性能的影响

Effects of Coagulants from Methanol and Ethanol on Property of the Regenerated Silk Fiber

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。

As salt-coagulant concentration in soymilk increased , tofu-gel strength increased , whereas water-holding capacity decreased .

复合型豆腐凝固剂中铅含量的测定&双硫腙分光光度法

Determination of lead content of compound type of bean curd coagulant & spectrophotometric method with Dithizone