1)  Proteins, soy
豆蛋白质
2)  Soy protein concentrate
豆蛋白质
3)  Soy protein isolate
豆蛋白质
4)  pea protein
豌豆蛋白质
1.
Discussion on the foamability and emulsibility of pea protein;
豌豆蛋白质起泡、乳化功能特性研究初探
2.
Studies on foaming and emulsifying properties of pea protein;
豌豆蛋白质起泡性与乳化性研究初探
5)  soybean protein
大豆蛋白质
1.
Discussion of grafting treatment of soybean protein-modified PAN fiber;
大豆蛋白质改性腈纶的接枝工艺探讨
2.
The assay studied that on soybean protein extractions in four reverse micelles,the conditions are firstly compared with the size of“water pool”,the extraction rate of protein,and the subunits of protein by electrophoresis experiment.
本文对四种常用表面活性剂所形成的反胶束在提取大豆蛋白质方面进行了研究,首次对它们“水池”(ω_0)大小、蛋白质提取率及通过SDS-PAGE电泳实验对蛋白质的亚基条带进行了比较。
3.
The analytical methods of soybean protein components and subunits reported in the literature were reviewed as the following:(1) 2S,7S,11S and 15S were four components of soybean protein separated with ultracentrifuge and among them,7S and 11S were major components.
对大豆蛋白质组分及其亚基的分析方法进行了评述。
6)  soy protein
大豆蛋白质
1.
Viscosity model of soy protein dough;
大豆蛋白质面团黏度模型的研究
2.
Influence of processing variables on system variables in twin-screw extrusion of soy protein;
大豆蛋白质双螺杆挤压加工工艺参数对系统参数的影响
3.
Summary of the study of soy protein degradable materials;
大豆蛋白质可降解材料研究综述
参考词条
补充资料：豆蛋白质
CAS: 9010-10-0

中文名称: 豆蛋白质

英文名称: Proteins, soy；Soy protein concentrate；Soy protein isolate；Proteins,soy
说明：补充资料仅用于学习参考，请勿用于其它任何用途。