凝胶软糖,jelly-sweets英语短句,例句大全

凝胶软糖,jelly-sweets
1)jelly-sweets凝胶软糖
1.The jelly-sweets was made from the extracted juice of Yunnan rose,it has been prepared with malt syrup by adding appropriate amount of coagulants and the extracted juice of rose.通过研究凝胶剂、加糖量、浸提液量等对玫瑰软糖品质的影响,获得最佳制备工艺与配方,制备出色泽纯正,口感独特,风味诱人,具有较高营养价值的凝胶软糖新品种。
2)gelatine gums明胶软糖
1.The processing technology and appropriate formula of the gelatine gums were studied.研究血红蛋白明胶软糖的生产工艺和最佳配方,制得的明胶软糖具有良好的色泽和风味,口感细腻、有良好的弹性和韧性。
3)jelly work果胶软糖
4)gelled confection胶冻软糖
5)curdlan凝胶多糖
1.Research progress on characterization and application of curdlan;凝胶多糖的性质及其应用的研究进展
2.Research progress on preparation and application of curdlan;凝胶多糖制备及应用研究进展
3.The Production of Curdlan and its Application in Edible Films;凝胶多糖的制备及其在可食性膜的应用

英文短句/例句

1.STUDIES ON PRODUCTION OF CURDLAN BY IMMOBILIZED CELLS;固定化细胞发酵生产凝胶多糖的研究
2.On the Extraction and determination of Gel Polysaccharide from Three Kinds of Aloe三种芦荟凝胶多糖的提取与含量测定
3.SCREENING FOR A HIGH-PRODUCTIVE MUTANT AND DETERMINING THE NATURE OF THE RAISED POL YSACCHARIDE;凝胶多糖高产菌株的筛选及其所产多糖的定性研究
4.Studies on Curdlan Production by Alcaligenes Faecalis and Its Molecular Structure;热凝胶多糖（Curdlan）生产工艺及其分子结构的研究
5.Studies on Separation and Purification of Curdlan with Cyclic Ultrafiltration-Solvating Out Crystallization;循环超滤—溶析结晶法分离纯化凝胶多糖的研究
6.Study of Properties and Application of Edible Soy Protein Isolate and Curdlan Composite Films;可食性大豆分离蛋白与凝胶多糖复合成膜特性及其应用研究
7.The Selection of High Producing Strain of Curdlan, the Optimization of Fermentation Process and the Fermentation Kinetics Analysis;凝胶多糖高产菌株的选育、发酵工艺条件优化及发酵动力学研究
8.Primary Study on Artificial Scaffold of Chitosan and Collagen Gel;壳多糖—胶原凝胶人工固有层的初步研究
9.Effects of High Pressure on the Properties of Pork Meat Gels Containing Microbe Polysaccharides;超高压与微生物多糖对猪肉凝胶品质的影响
10.Study on the High Productivity Fermentation Technology of an Extracellular Microbial Polysaccharide-Curdlan;微生物多糖热凝胶高生产强度发酵工艺研究
11.Fermentation and Drying of Extracellular Microbial Polysaccharide-Curdlan;微生物胞外多糖—热凝胶发酵和干燥工艺的研究
12.Studies on Preparation and Properties of Mixture Gels Based on Polysaccharides and Their Derivatives;天然高分子多糖复合凝胶的制备及性质研究
13.HPGPC Determination of the Relative Molecular Weights of the Components of Polysaccharides from Radix RanunculusTernate高效凝胶色谱法测定猫爪草多糖组分的分子量
14.Synthesis and swelling properties of multiresponsive chitosan microgel多重响应壳聚糖微凝胶的制备及溶胀性
15.Selection of Phase-transition Temperature and Preparation of Polysaccharide Thermosensitive Gel for External Application外用多糖温敏凝胶相变温度的选择及处方筛选
16.Improvement of Staining Method for Polyacrylamide and Glycoprotein from Polyacrylamide Gel Electrophoresis多糖和糖蛋白聚丙烯酰胺凝胶电泳染色方法的改进
17.Study on the Fermentation and Metabolic Characteristics of Microbial Polysaccharide-Curdlan in CSTR;微生物多糖热凝胶在CSTR反应器中的发酵与代谢特性研究
18.The Function Mechanism of PCD-PCBR Which Repairs to the Suckling Pig Body Surface Chronic UlcerPCD-PCBR多糖凝胶对乳猪体表慢性溃疡修复的作用机制研究