Discussion on the foamability and emulsibility of pea protein;

Studies on foaming and emulsifying properties of pea protein;

Discussion of grafting treatment of soybean protein-modified PAN fiber;

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.

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.

Viscosity model of soy protein dough;

Influence of processing variables on system variables in twin-screw extrusion of soy protein;

Summary of the study of soy protein degradable materials;

Study on soybean protein fibers structure and reactive dyes dyeability;

Study on the soybean protein fiber structure (Ⅲ):the cross-blend structure;

Study on the soybean protein fiber structure (Ⅳ):the structure and the performance;