弹性凝胶

采用高盐度魔芋粉水溶胶与胶凝剂作用，在加热条件下胶凝，形成具有一定强度的弹性凝胶。

This article introduced the experiment of reaction of high salinity konjac powder water-sol and gelling agent , the gel of gelatification when the temperature going up has good strength .

明胶浓度越高、pH值越接近等电点、胶凝温度和熔化温度越高，胶凝时间越短，同时形成的凝胶网络的弹性和凝胶强度大；

High concentration , pI and low temperature result to higher gelling point , shorter gelling time and higher gel strength .

结果：制备后得到乳白色半透明状、均匀有弹性的凝胶膜状物。

Results : The membrane was ivory , translu cence , uniform and elastic .

随着陈化时间的延长或温度降低，凝胶网络弹性和凝胶强度增大，且逐渐稳定；

The elastic modulus and gel strength increase with prolonging time and lower temperature .

大豆蛋白具有重要的营养价值和理化及功能特性（如粘弹性、凝胶性、乳化性）等，在食品配方中作为一种重要的功能成分和食品添加剂广泛应用于食品工业。

So soybean proteins are commonly used as a functional ingredient and additive for food formulation because of its excellent functional properties ( stickiness , elasticity , gelling , and emulsification ) and good nutritional values .

MTMS作为前驱体可制备弹性SiO2气凝胶，流程较为简单，可以避免溶剂替换，表面修饰等步骤，节约时间降低成本。

Flexible aerogel can be produced using MTMS precursor and the route is easy without the steps of solvent exchange and surface modification . So it can save time and reduce cost .

鱼糜制品弹性与鱼肉凝胶特性研究进展

A Review : Surimi Product Elasticity and Fish Flesh Gel Characteristics

喷涂聚脲弹性体的凝胶时间研究

Study on the gelation time of spray polyurea elastomer

魔芋胶具有优良的黏度和分散性，与κ-卡拉胶混合后能形成脆度小、弹性大的凝胶，以改善κ-卡拉胶存在的凝胶问题，这是多糖分子之间相互作用的结果。

The mixture of konjac gum and K-carrageenan can improve the existence issues of K-carrageenan gel which maintains small brittleness , high elasticity , benefiting from the interaction between the polysaccharide molecules .

乳酸钙02%，形成的仙草冻弹性高，凝胶性能稳定，能耐121℃高温杀菌而不融化。

The immortal grass / water ratio of 1 ∶ 20,5 % corn starch , 0.2 % β - cyclodextrin and 0.2 % calcium lactate result in immortal grass jelly with high elasticity and stable gelling characteristics , which is not melted when subject to sterilization at 121 ℃ .

本文围绕非聚合物流体展开了研究，运用表面活性剂的超分子结构的特殊流变性，寻求一种粘弹性表面活性剂凝胶体系作为压裂液。

This article mainly studys polymer-free fluid and applys special rheology of surfactant supramolecular structrures to seek a kind of viscoelastic surfactant gelled system as fracturing fluid .