英语语法分析

This paper discusses the influence of water volume fraction, temperature, and time on the rheological properties of W/O emulsion.

这篇论文讨论了含水率、温度和时间等因素对 W/O 乳状液流变性的影响。

Objective To compare the rheological properties of different types of carbomer.

目的比较不同型号卡波姆的流变学性质。

Electrolytes and other food gums affected markedly the rheological properties of AGAR gel.

电解质和其它食品胶可显著地影响琼胶凝胶的流变性能。