These stresses arise from the exothermic nature of the reaction during gelation and cure.这种残余应力系由凝胶和固化期间化学反应能放出的热引起的.The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and ge...
These stresses arise from the exothermic nature of the reaction during gelation and cure.这种残余应力系由凝胶和固化期间化学反应能放出的热引起的.When an aqueous solution of the protein gelation is cooled, a polyer gel is formed.蛋白质明胶水溶液冷却时形成聚合体凝胶.T...