xanthan gum
英 [ˈzænθæn ɡʌm]
美 [ˈzænθən ɡʌm]
n. 黄胞胶， 三仙胶 (使食物变稠的化学物质)
牛津词典
noun
- 黄胞胶， 三仙胶 （使食物变稠的化学物质）
a chemical substance that is put in food to make it thicker
双语例句
- The xanthan gum is important because it has higher temperature stability than guar gum.
黄烷胶很重要，因为它比古尔胶在较高温度时更稳定。 - The results showed that xanthan gum solution behaved like pseudoplastic fluid and the relationship between its viscosity and shear rate could be described by the power-law model.
结果表明：黄原胶水溶液为假塑性流体，幂律模型能很好地关联其流变方程； - Increasing effect of microwave mutation on properties of xanthan gum
微波诱变提高黄原胶的主要理化性能 - There was a synergistic interaction maximum when the ratio of xanthan gum and amophophallus gum was70/ 30, the total polysaccharide concentration was1.
黄原胶和魔芋胶都是非凝胶多糖，但将二者按一定比例混合可以出现协同相互作用，得到凝胶。 - This use of xanthan gum, produced by Xanthomonas campestris, represents a large potential market for this microbial product.
野油菜黄单胞杆菌产生的黄原胶，经使用表明这种微生物产品拥有巨大的潜在市场。 - Study on Processing and Formula of Jelly Using the Xanthan Gum and Carrageenan
黄原胶与卡拉胶复配在果冻中的应用研究 - Progress of spreading xanthan gum in petroleum engineering technology and its direction of re-innovation
石油工程技术推广应用黄原胶的新进展及再创新选向 - The graft copolymerization of acrylamide onto xanthan gum initiated by ammonium persulfate in aqueous medium was studied under a nitrogen atmosphere.
以过硫酸铵为引发剂，在氮气保护下，研究了黄原胶与丙烯酰胺的接枝共聚反应。 - The fermentation conditions of Xanthomonas Campestris and separation technique of xanthan gum was introduced.
探讨了用野生油菜黄单孢菌发酵生产黄原胶的发酵条件及其提纯分离的技术。 - Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum.
决明子胶与黄原胶、卡拉胶具有明显的协效性，与瓜尔豆胶无协效性。 - 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。 - This tumor has gelatinous material within it. Gelation and rheology of degraded xanthan gum with degraded guar gum
肿瘤内含胶冻样物质。降解黄原胶与降解瓜胶凝胶体系的流变性研究 - The stability was the best with the proportion of2:3:1 of CMC, xanthan gum and guar gum.
复合配比中，CMC、黄原胶、瓜尔豆胶的配比为2：3：1时，乳的稳定性最好。 - Viscosity Behaviors of Aqueous Solution of Xanthan Gum Graft Copolymers
丙烯酰胺黄原胶接枝共聚物水溶液粘性行为研究 - 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。 - The rheology of a compound system of Gleditsia sinensis gum with xanthan gum was studied.
对皂荚胶与黄原胶的最佳配比及其复配胶流变性进行了研究。 - In this article, fermentation condition of Xanthan Gum in airlift fermentor was studied.
本文利用气升式发酵罐研究了黄原胶的发酵工艺。 - Preparation and application of sepiolite/ xanthan gum compound flocculant
海泡石/黄原胶复合絮凝剂的制备及应用研究 - Effect of oxygen vector ( n-hexane) on Xanthan gum fermentation
氧载体（正己烷）对黄原胶发酵的影响 - 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。 - 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。 - Studies on the Synthesis and Characterization of Graft Acrylamide onto Xanthan Gum
黄原胶与丙烯酰胺接枝共聚反应的研究 - Studies on the grafting of acrylamide onto xanthan gum by co-irradiation and its application performance
黄原胶辐射接枝丙烯酰胺及其应用性能的研究 - The experiment of Rhodia MY900 multiple lactics cultures and the CMC, Xanthan gum, Modified starch and mixed stabilizers in the stirred yogurt were studied.
使用罗地亚MY900复合乳酸菌剂和CMC、黄原胶、变性淀粉、复合稳定剂，对搅拌型酸奶进行应用试验。 - Glycerin, Water Purified, Xylitol, Sorbitol, Propylene Glycol, Pectin, Xanthan Gum, Silica, Apple Flavor ( Natural), Banana Flavor ( Natural), Calcium Lactate, Aloe Vera.
甘油，过滤水，木糖醇，山梨醇，丙二醇，果胶，黄原胶，二氧化硅，苹果口味（天然），香蕉口味（天然），乳酸钙，芦荟。 - Study on Influencing Factors of in Vitro Release of Aspirin κ-Carrageenan/ Xanthan Gum Matrix Tablet
影响κ-卡拉胶/黄原胶骨架片体外释药因素的研究 - Rheological properties of xanthan gum and its applications in food and chemical industries were summarized.
综述了黄原胶溶液的流变特性，以及黄原胶溶液的流变特性在食品工业及化学工业中的应用； - However, gel strength would decrease when adding xanthan gum and konjac flour to surimi in natural pH.
而在鱼糜自然pH下，添加黄原胶和魔芋胶会影响鲢鱼糜凝胶形成，降低其凝胶强度。