1) white liquor separation
白液分离
2) Novel liquid separation
全白细胞分离液
3) emulsions stabilized by soy protein isolates
大豆分离蛋白乳浊液
1.
Effects of methylcellulose on stabilities of emulsions stabilized by soy protein isolates were studied in this paper.
本文研究了甲基纤维素对大豆分离蛋白乳浊液稳定性的影响。
2.
Effects of guar gum on creaming and depletion flocculation stabilities of emulsions stabilized by soy protein isolates at different pH values were studied,and results were as follows:When guar gum concentrations were lower than 0.
研究了不同pH值条件下瓜尔豆胶对大豆分离蛋白乳浊液乳析稳定性和絮凝稳定性的影响。
4) SPI milk serum
分离蛋白乳清废液
1.
The hydrolysate from the SPI milk serum was extracted by SFE-CO_2 and isolated by HPLC.
将分离蛋白乳清废液水解后,用超临界CO_2技术提取异黄酮苷元。
2.
The SPI milk serum was hydrolyzed,and the hydrolysate was extracted by SFE-CO2.
以分离蛋白乳清废液为原料进行水解,用超临界CO2技术提取水解混合物中的异黄酮苷元。
5) liquid-liquid separation
液-液分离
6) liquid liquid separation
液液分离
补充资料：白液
分子式：
分子量：
CAS号：
性质：通常是指有碱回收装置的硫酸盐法制浆的一个常用术语。指蒸煮植物原料所用的原始药液。将需要的烧碱或硫化碱与规定的水量，配成一定浓度的药液，以备蒸煮时应用。
分子量：
CAS号：
性质：通常是指有碱回收装置的硫酸盐法制浆的一个常用术语。指蒸煮植物原料所用的原始药液。将需要的烧碱或硫化碱与规定的水量，配成一定浓度的药液，以备蒸煮时应用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条