1. Comparing the gelation time with delay time, it found that for both instantaneous and delay demixing systems gelation time was much longer than delay time.

2. WEAX of oxidative gelation although there are significant differences among varieties, but no direct correlation between categories.

3. Gelation of gelatin is a dynamic course which includes rapid formation of gel network and slow growth of gel network.

4. The gelation time is determined by a revolving magneton method and the gel strength-through breakthrough vacuum measurements.

5. The technique of manufacturing PAS by gelation from aluminium sulphate was studied.

6. However, proper conditions can prevent sericin from gelation and improve cocoon reelability due to weaker gumming force among bayes.

6. try its best to gather and build good sentences.

7. Finally, formula of instant coagulator and gelation condition were obtained.

8. When an aqueous solution of the protein gelation is cooled, a polyer gel is formed.

9. With the increasing amount of cross-linked agent, gelation property of the product was reduced, which was unaccessible to aging.

10. The influence of different synthetic procedures of novolac on gelation speed and softing point was investigated.

11. Results show, high added fly ash slag cement possesses better gelation and lower early hydrate exergicity.

12. Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.

13. Because of the soluble substance reducing, the retrogradation rate of rice flour gelation was increased after soaking fermentation.

14. It is found that the grafting ratio and concentration of macromer have great influence on the gelation time.

15. The influence of catalyst, temperature and water on the gelation precess is investigated.

16. The self-curing of amino resin during the curing process of amino-alkyd resin has been studied based on gelation theory by using the IR and torsion braid analysis.

17. The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.

18. There is a dramatic physical change that occurs during the process of gelation.

19. Chemical analysis showed that there is a little magnesium in leavings, can be used to make cement or building gelation materials.

20. There are relationships between the gumming property of sericin and the gelation.

21. Functional characteristics could be improved markedly by modification, such as heat stability, heat gelation, emulsification etc.

22. These stresses arise from the exothermic nature of the reaction during gelation and cure.

23. Different GT could be obtained by adjusting the concentration of poloxamer 407. Heating curve of gelation process was investigated by employing differential scanning calorimetery (DSC).

24. The influence of carbon black on the slurry viscosity and gelation time was studied.