WordNet

cause (something) to be mixed with (something else); "At this stage of making the cake, blend in the nuts" (同)mix in
mix together different elements; "The colors blend well" (同)flux, mix, conflate, commingle, immix, fuse, coalesce, meld, combine, merge
combine into one; "blend the nuts and raisins together"; "he blends in with the crowd"; "We dont intermingle much" (同)intermix, immingle, intermingle
the act of blending components together thoroughly (同)blending
a new word formed by joining two others and combining their meanings; "`smog is a blend of `smoke and `fog"; "`motel is a portmanteau word made by combining `motor and `hotel"; "`brunch is a well-known portmanteau" (同)portmanteau_word, portmanteau
an occurrence of thorough mixing
blend or harmonize; "This flavor will blend with those in your dish"; "This sofa wont go with the chairs" (同)go, blend_in
holding office; "the in party"
to or toward the inside of; "come in"; "smash in the door" (同)inwards, inward
currently fashionable; "the in thing to do"; "large shoulder pads are in"
directed or bound inward; "took the in bus"; "the in basket"
combined or mixed together so that the constituent parts are indistinguishable

PrepTutorEJDIC

(分離できないほどに)…'を'『混ぜ合わせる』;(…に)…'を'混ぜる《+『名』+『with』+『名』》 / 『混じる』;溶け合う / (…と)『調和する』《+『with』+『名』》(harmonize) / 『混合』,調合;〈C〉『混合物』
《具体的な場所,位置》 / …『の中に』(『で』) / …『において』,…で / 《intoの代りに移動を表す動詞と共に》…『の中へ』 / (乗り物)『に乗って』 / …『の状熊に』(『で』) / …『に従事して』,に属して / …『を身につけて』,に覆われて / 《『in』do『ing』の形で》…『するときに』,する際に(when) / 《時間》 / …『して』,…『が経過したあと』 / …『の間に』 / …『については』,…の点では / 《方法・手段・材料》…『で』 / 《人を目的語にして,性質・能力があることを示して》…の中に / …の目的で,のつもりで,として / 《比率割合》…のうちで,につき / 《過去分詞に伴って》…に[…されて] / 『中へ』(に) / 『在宅して』,帰って / (乗り物などが)『到着して』,(時期・季節が)来て / 出回って,流行して / 《俗》流行の,当世風の / 《話》特定の人々にのみ理解される
indiumの化学記号
Indiana

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Immobilized lipase on core-shell structured Fe3O4-MCM-41 nanocomposites as a magnetically recyclable biocatalyst for interesterification of soybean oil and lard.

Xie W1, Zang X2.
Food chemistry.Food Chem.2016 Mar 1;194:1283-92. doi: 10.1016/j.foodchem.2015.09.009. Epub 2015 Sep 6.
A core-shell structured Fe3O4-MCM-41 nanocomposite was prepared by means of a surfactant-directed sol-gel process. Candida rugosa lipase was then bound to the magnetic core-shell material by using glutaraldehyde as a cross-linking reagent. The as-prepared Fe3O4-MCM-41 support and the immobilized lip
PMID 26471683

Laokuldilok N1, Thakeow P2, Kopermsub P3, Utama-Ang N4.
Food chemistry.Food Chem.2016 Mar 1;194:695-704. doi: 10.1016/j.foodchem.2015.07.150. Epub 2015 Aug 12.
The aim of this study was to evaluate the odour masking property, encapsulation efficiency and physicochemical properties of turmeric extract prepared by a binary blend of wall materials, i.e. brown rice flour (BRF) and beta-cyclodextrin (β-CD). Response surface methodology was applied to investiga
PMID 26471609

Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance study.

Bosmans GM1, Pareyt B2, Delcour JA2.
Food chemistry.Food Chem.2016 Feb 1;192:586-95. doi: 10.1016/j.foodchem.2015.07.056. Epub 2015 Jul 14.
The impact of different hydration levels, on gelatinization of potato starch (PS), rice starch (RS) and a 1:1 blend thereof, was investigated by differential scanning calorimetry and related to nuclear magnetic resonance proton distributions of hydrated samples, before and after heating. At 20% or 3
PMID 26304387