This solution can not form strong gels at pH > 8 ; the strong gel formation is accelerated with increasing the pH value of the solution in range 1-8 and the optimal pH value is in rang 2-5 . At pH < 1 the gels formed easily undergo syneresis .

配方溶液在pH>8时不形成强凝胶，在pH为8～1时成胶时间随pH值 减小而延长，最佳pH值为2～5。pH值<1时形成的凝胶易 失水 收缩。

Study on syneresis of latex paints during storage

乳胶漆贮存过程中 分层 因素

It was observed that the konjac gum decreased the syneresis rate of jelly .

结果表明，复配魔芋胶 大大降低了果冻的 脱 液 收缩率；

In order to explore the relationships among quality indexes of yogurt we have done the following experiments on 18 samples : general evaluation of sensory organ exopolysaccharide content susceptibility to syneresis water holding capacity eating viscosity and transportation viscosity .

为了揭示酸乳的质量性状之间的相互作用关系，对18个酸乳样品的感官综合评价、胞外多糖的含量、 胶体 脱水 收缩 作用 敏感性、持水力、食用粘度和贮运粘度进行了 量化测评。

Characteristic defects are of two main types ; regression and syneresis .

特征缺陷主要有两类：即退化和 脱水 收缩。

The viscosity water holding capacity ( WHC ) and susceptible to syneresis ( STS ) were decreased with the amounts of Stevia increasing while they were not significantly different .

酸奶的粘度、持水性和 脱水 收缩敏感性随着 甜菊糖添加量的增加 略有下降，但并没有显著性的区别。

Cassava starch was mechanical activated by a stirring-type ball mill and the effects of different mechanical activating time freezing time freezing manner and gelatinization temperatures on the freeze-thawing stability of cassava starch were investigated respectively by using the syneresis rate as evaluating parameter .

采用搅拌球磨机对木薯淀粉进行机械活化，以 析 水率作为评价指标，研究了机械活化时间、冷冻时间、冷冻方式及糊化温度对其糊冻融稳定性的影响。

The performances of three kinds of gels were compared by the experiments of viscosity gel intensity syneresis rate adhesive power gel freezing point as well as melting point and so on .

进行黏度、凝胶强度、 凝胶 水 析率、 凝胶黏着力、凝胶凝固点及熔点 测定等试验，以对比几种凝胶的性能。

Analyzing the microphotograph it showed that the gel in the dough would become net structure after syneresis cracking .

通过显微照片分析，发现在粉团中的凝胶 脱水 收缩后成网状结构。

But the syneresis rate of mechanical activated starch decreased slightly with the increasing of gelatinization temperatures .

糊化温度的影响则是糊化温度越高，机械活化淀粉的 析 水率反而略有下降。

It could be concluded from syneresis results that either the initial manufacturing process or the freeze-thaw cycles or both caused major structural damage to the morphological components of potato puree .

初始制造、冻 融循环过程，或者两者共同作用导致马铃薯泥形态组分主要结构的损害。

Recrystallization and syneresis rate increased freeze-thaw stabilization decreased .

淀粉 分子 易于重结晶， 析 水率增加，冻融稳定性降低。

Mechanical syneresis and one-by-one attachment are two pathways for compact floc formation - the former can be realized by prolonged mechanical agitation and the later by the fluidized pellet bed operation .

脱水 收缩和逐一附着 模式 是 达到这一 目的的两种操作模式，前者可以通过延长机械搅拌时间来实现，而后者通过造粒流化床实现。

A method was established to evaluate the quality system of gel yoghurt by using subjective index and objective indices : gel strength susceptibility to syneresis and water holding capacity .

并确定了凝胶型酸乳的三项客观评价指标即凝胶强度、 脱水 收缩 作用 敏感性和持水力，从而初步建立起了一套可评价凝胶型酸乳质量的方法。

The syneresis is considered to originate from some condensation reactions of hydratable reactive groups in the crosslinked polymer networks .

认为 凝胶 失水 收缩起源于交联聚合物网络中反应性、水化性基团的缩合反应。