1·The glass transition of food is one key to control food quality and stability.
食品的玻璃化转变是影响食品品质和稳定性的关键因素。
2·The glass transition temperature of SA indicated that SA has good heat stability.
通过测定SA的玻璃化转变温度，证明SA二元共聚物的热稳定性良好。
3·The glass transition temperature of PLLA decreased with the increase of cooling rate.
玻璃化温度和结晶度随着降温速率的降低而增大。
4·And made sure the best production processes and the best glass transition temperature.
确定了最佳生产工艺及最佳玻璃化温度。
5·If all of the material is heated to the glass transition temperature, no folding will occur.
若所有材料以玻璃转变温度进行加热，那就再不能进行折叠了。
6·This shall remain below the heat deflection temperature or glass transition temperature.
保持在热变形温度或玻璃态温度以下。
7·The relation of the glass transition to the food processing, storage and quality is discussed in this paper.
论述了食品的玻璃化转变与其加工、储存工艺及产品品质间的关系。
8·The effective thickness and fractional volume of interfacial phase increased notably during glass transition region.
中间层的厚度和体积分数在玻璃化转变区迅速增加。
9·The glass transition temperature of hyperbranched polymers rises with the increase of the rigidity of chain segments.
超支化聚合物的玻璃化转变温度随支化点间链段刚性的增大而增大。
10·Moreover, the water glass transition shows an anomalous dissipation behavior that is quite different to the traditional one.
另外，水的玻璃化转变表现出不同于传统玻璃化转变的反常耗散行为。