"gel consistency" is a correct and usable phrase in written English.
You can use it to describe something that has the same texture or consistency as a gel, such as a substance or material. For example, you might say, "The shampoo had a thick, gel consistency."
The slopes of tongue pressure generation were not affected by gel consistency, although the mechanical measurements showed increases in these slopes with increasing gel consistency.
Tongue pressure during the initial squeeze was affected by gel consistency.
Germination of sorghum increased the gel consistency while paste clarity was decreased as compared to native flour.
The amplitude of tongue pressure during swallowing increased as gel consistency increased, but the duration of pressure was not affected.
The quadratic effects of irradiation dosage on apparent amylose content, gel consistency, and gelatinization temperature were significant, and that of drying temperature on drying time, average dehydration, and gel consistency were significant, and that of initial moisture content on average dehydration and gel consistency were significant.
The drying characteristics and dried qualities of rice were evaluated based on drying time, average dehydration rate, apparent amylose content (AAC), gel consistency (GC) and gelatinization temperature (GT).
The cultivar with more lactic acid in exudates had smaller gel consistency and alkali spreading values, but had greater amylose content.
This study investigated the effect of gel consistency on tongue pressure during squeezing and swallowing and compared results of the mechanical analyses.
ABA concentrations in roots at mid-grain-filling stage were significantly and negatively correlated with the gel consistency and alkali spreading value (r = −0.90** – −0.91**), and positively correlated with the amylose content (r = 0.87**).
The results showed that Z + ZR concentrations in the roots at mid- and late-grain-filling stages were significantly and positively correlated with the gel consistency and alkali spreading value (r = 0.72* – 0.90**), whereas negatively correlated with the amylose content (r = −0.68* – −0.68**).
