xanthan
美 
英
英汉解释
例句
Result Xanthan gum has thixotropy and its suspending and thickening function is better than that of other gums. Conclusion Xanthan. . .
结果黄原胶具有触变性，助悬和增稠作用优于其它天然胶。
Microbe have been applied to preparing polymer (Xanthan), MEOR, water-shutoff, processing polluted water, treating environment pollution.
微生物工程可用于制取生物聚合物、微生物提高采收率技术（MEOR）、处理污水、治理环境污染等；
Mobility of starch chains were reduced due to the addition of xanthan gum, which could be explained by the declined leakage of amylose.
黄原胶的加入使得体系中链段运动性降低，表现为直链淀粉渗漏量随着黄原胶配比增加而减少。
Purified Water, Fructose, Glycerine, Potassium Bicarbonate, Grapefruit Seed Extract, Potassium Sorbate, Xanthan, Natural Orange Flavor.
纯净水，果糖，甘油，碳酸氢钾，葡萄柚籽提取物，山梨酸钾，黄原胶，天然桔子香精。
Inactive: Purified Water, Fructose, Natural Cherry and Vanilla Flavors, Natural Color, Citric Acid, Potassium Benzoate, and Xanthan Gum.
非活性成分：纯净水，果糖，天然樱桃和香草香料，天然色素，柠檬酸，苯甲酸钾，和黄原胶。
Plastic base can be replaced by hydroxypropyl starch, acetic ester starch, xanthan gum and syrup as raw materials to produce chewing gum.
以羟丙基淀粉，醋酸酯淀粉，黄原胶，糖浆为原料取代胶基制备口香糖。
OBJECTIVE: To determine the rheological properties of xanthan gum and to investigate its suspending effect.
目的：测定黄原胶的流变学性质，考察其助悬性能。
Other Ingredients: Water, fructose, citric acid, natural orange flavor, xanthan gum, and potassium sorbate.
其他成分：水、果糖、柠檬酸、天然桔子香料、黄原胶、山梨酸钾
Results show that sodium alginate imparted a superior stability characteristic on juice than carrageenan and xanthan gum.
结果表明，海藻酸钠对百合汁的稳定作用比卡拉胶和黄原胶更好。
The displacement efficiency kept stable, when increasing the injecting speeds of xanthan solutions.
增加注入速度时，黄原胶溶液的驱油效率提高值不变。
Focused on CMC, xanthan gum, sodium alginate, agar, single stabilizers in Hazel double protein in milk beverage of research.
并着重对CMC、黄原胶、海藻酸钠、琼脂等单一稳定剂在榛子双蛋白奶饮料中的稳定效果进行研究。
water, fructose, citric acid, natural orange flavor, xanthan gum, and potassium sorbate.
水，果糖，柠檬酸，自然果味，黄原胶，山梨酸钾。
Purified Water, Fructose, Natural Flavors, Citric Acid, Xanthan Gum and Carrageenan Gum.
纯净水，果糖，天然香料，柠檬酸，黄原胶和卡拉胶口香糖。
Printing behaviours of xanthan gum are compared with those of alginate and acrylic acid .
比较了黄原胶与海藻酸钠和丙烯酸类合成增稠剂的各项流变指数和印花性能。
The viscosity and yield of the coating increase with increased xanthan gum content.
且随黄原胶加入量的增加，涂料粘度和屈服值增加。
At the same shearing flow, with xanthan content increase, the viscosity of starch pastes added.
在相同流动方式下，随着黄原胶含量的增加，淀粉糊的粘度增加。
Gel systems were prepared by mixing degraded guar and degraded xanthan in certain conditions.
首次用降解瓜胶与降解黄原胶在一定条件下共混，形成凝胶体系。
Xanthan polymers enhance oil recovery by improving water flooding and the displacement of oil.
黄元胶通过增加水的涌入量并置换出油的方式提高油的回收率。
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。
In addition, a new gas distributor influence on the xanthan fermentation was carried out in this study.
另外，本实验也对新型气体分布器对黄原胶发酵的影响作了研究。
Studies leading to the binding of Janus Green B(JGB)with Xanthan were presented here.
研究了黄原胶和键那绿B（JGB）结合的共振散射光谱。
The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied.
探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。
adding more than 4. 0 percent of low starch concentration of xanthan gum solution has obvious synergistic thickening effect .
加入4。0%以上的淀粉对低浓度黄原胶溶液有明显的协同增稠作用。
Effect of xanthan gum(XG) on properties of tapioca starch(TS) was studied.
本文研究了黄原胶对木薯淀粉糊性质的影响。
Method: The study was performed by comparing the vitamin C content before and after the addition of xanthan gum and sophora bean gum.
方法：比较加入黄原胶和槐豆胶前后维生素C在水中含量的变化规律，进行稳定性的研究。
This paper introduce the fundamental properties of xanthan gum. Study on the xanthan gum's conspiracy with some kinds of edible gum.
本文介绍了黄原胶的基本特性，并探讨了它与其它几种常用食用胶的协同增效作用；
Conclusion: The compound stabilizer's best formula is carboxymethylcellulose sodium 0. 15%, Xanthan gum 0. 04%.
结论：复合稳定剂的最佳配方为羧甲基纤维素钠0.15%、黄原胶0.
the fittest amount of xanthan gum was 0. 03%, and the guar glue was 0: 06%, but the viscosity wa relatively low.
黄原胶最适添加量为0.03%，瓜尔豆胶在添加量0.06%时效果较好，但黏度相对较低；
Objective: To study the effect of xanthan gum and sophora bean gum on the stability of vitamin C.
前言：目的：研究黄原胶和槐豆胶对维生素C稳定性的作用。
Experimental investigation of rheological properties of blood and Xanthan gum solutions as a blood analog fluid
血液及血液替代流体流变特性实验研究
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
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
Applying the Synergism of Xanthan Gum and Konjac Power to Studying State of Refrigerant Fruit Filling
利用黄原胶与魔芋精粉的协同增效作用研制低温冷冻果馅
Rheological property of xanthan gum and its application in disperse dyestuff printing
黄原胶的流变性及在织物印花中的应用
Production of High-pyruvate-content Xanthan and Its Rheological Properties
高丙酮酸黄原胶发酵与流变特性研究
Influence study of the viscosity of the mixed xanthan gum and konjak gum
黄原胶与魔芋胶混胶黏度的影响因素研究
Rheological properties of xanthan gum solution and its suspending effect
黄原胶的流变学性质及助悬性能
Mathematical Model for Reverse Osmosis Treatment of Xanthan Fermentation Wastewater
反渗透处理黄原胶发酵废水的数学模型
Experimental Research on the Treatment of Xanthan Fermentation Wastewater by Reverse Osmosis
反渗透处理黄原胶发酵废水的实验研究
Study on Rheological Characteristics During Xanthan Gum Fermentation
黄原胶发酵过程的流变学研究
