Fermentation Kinetics of Xanthan Gum in Airlift Fermentor
气升式发酵罐发酵黄原胶的动力学
Study on the Gelation of Cationic Guar Gum and Xanthan Gum
阳离子瓜尔胶与黄原胶的凝胶化性能研究
Study on Rheological Characteristics During Xanthan Gum Fermentation
黄原胶发酵过程的流变学研究
Quality Appraisal and Developing Countermeasure on Xanthan Gum in Our Country
我国黄原胶的品质评价及发展对策
PRELIMINARY STUDY ON XANTHAN GUM USED FOR TANK DECONTAMINATION BY STATIC FOAM
黄原胶用于大体积空腔容器静态泡沫去污初探
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
Research on New Airlift Loop Reactor Applied in Xanthan Gum Fermentation Process
新型气升环流反应器用于黄原胶发酵的研究
Evaluating the Performances of Xanthan Gum Graft Copolymer as Fluid Loss Reducer
黄原胶接枝共聚物降滤失剂应用性能评价
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
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
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。
Therefore, the key to break emulsification and decrease viscosity is to degrade xanthan gum.
因此，油水破乳和降低粘度的关键在于降解黄原胶。
Konjac gum, gelatin, locust bean gum and xanthan gum had influence on the quality of dairy desserts.
魔芋胶、明胶、刺槐豆胶与黄原胶都能影响奶冻的品质。
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
The cultivation condition affected the cell growth, the ice nucleation activity and the xanthan gum ratio.
培养条件影响冰核细菌的生物量，冰核活性和产胶率。
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