(1) The prediction results of syneresis are given when the volumes of gel reach50 %, 20 %and10 %of its original volume.

(2) The salinity has no effect on the syneresis of xanthan - chromium ( III ) gel system.

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

(4) An evaluation method for sysneresis rate of gel is presented. The syneresis of gel at any temperature can be predicted by means of the activation energy of syneresis reaction.

(5) The application of complex konjac gum in jelly processing were investigated. It was observed that the konjac gum decreased the syneresis rate of jelly.

(6) 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.

(7) The results showed that the product had high viscosity, constant viscosity, water - absorption capacity and good anti - syneresis.

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

(9) 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.

(10) Syneresis of gel under certain conditions is the inherent behavior of gel. Slight syneresis has no effect on the application of gel in the porous media.

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