gel formation

Through the means of pH adjusting and formula modification, the time for gel formation can be controlled under the temperature of 70 ￣ 130 ℃. It has favorable pumping ability and retention ability in pores.

该堵剂用调节pH值及变化配方等方法，在70～130℃下可控制成胶时间，在成胶前有较好的泵送性和在孔隙中的滞留能力。

Study on reaction path: citric acid complexed metal ion through NH_4~+ and NO_3~-participated gel formation as a whole;

研究各反应历程发现：柠檬酸通过NH4~+与金属离子络合，NO3~-作为一个整体参与了成胶；

Effect of'freshness for iced silver carp on gel formation

冰藏鲢的鲜度变化对其鱼糜凝胶作用的影响

Gel formation requires hooking various chains together.

凝胶的形成需要把不同的链钩链在一起.

Gel Formation and Gel Property of Highland Barley β-Glucans

青稞β-葡聚糖凝胶形成及其特性研究