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Xanthan

美英

n.〔化〕黄烷
网络黄塬胶；黄胞胶；黄原胶或黄杆胶

Xanthan

英-汉网络释义

Xanthan

黄塬胶

...rageenan)、纤维素(cellulose)、黄塬胶(xanthan)、角豆果(carob fruit)等。

黄胞胶

黄胞胶(Xanthan)是由黄单胞菌属野茹菌微生物接种到碳水化合物中，经发酵而产生的生物聚合物，又称黄原胶。他的主要优点 …

黄原胶或黄杆胶

微生物学－南京师范大学_专业基础课课件... ... wild type 野生型 xanthan 黄原胶或黄杆胶 yeast 酵母菌 ...

黄胶原

...聚丙烯酸( polyacrylic acid )、黄胶原(xanthan )或亚麻仁聚多糖(linseedpolysacchride )等成分。

黄干胶

...的主要成分。此外，还可从野油菜黄单胞菌（Xanthomonas campestris）的荚膜中提取黄干胶（Xanthan），作为石油钻井液 …

黄本胶

　　黄本胶的频频单元黄本胶(xanthan)是几类黄杆菌所合成的细胞外多糖，出产上用的菌类是甘蓝黑腐病黄杆菌(X，campestris)。 …

黄单胞多糖

...5×450有机玻璃罐中,用羧甲基纤维素(CMC)和黄单胞多糖(xanthan)溶液,分别研究了螺带搅拌桨的混合时间、功率消耗和液相 …

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。

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 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。

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。

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。

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。

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；

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

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