1) edible soyabean protein
食用大豆蛋白
2) Edible soybean
食用大豆
3) soy protein
大豆蛋白
1.
Experimental research on recovery of lactoalbumin from soy protein wastewater by foam fractionation;
大豆蛋白废水中乳清蛋白的泡沫分离实验
2.
Effect of pre-heat soy protein aggregates on gelation properties;
大豆蛋白预先热聚集对其凝胶性质的影响
3.
Research progress of adhesives made from chemical modification of soy protein;
大豆蛋白胶粘剂的化学改性研究进展
4) soybean proteins
大豆蛋白
1.
Amino acid analysis of soybean proteins induced by lipoxygenase catalyzed linoleic acid;
脂肪氧合酶催化亚油酸氧化对大豆蛋白氨基酸组成的影响
2.
A model system consisting of linoleic acid,lipoxygenase and soybean protein isolate was established to investigate the mechanism of aggregation of soybean proteins induced by lipid oxidation.
利用脂肪氧合酶、亚油酸和大豆分离蛋白构建的模拟体系,研究了脂质氧化诱导的大豆蛋白质聚集的机理。
3.
In this paper we reviewed the technology of nuclear magnetic resonance and its application in soybean proteins.
该文简要介绍核磁共振技术及其在大豆蛋白研究中应用,主要阑述利用核磁共振技术进行大豆蛋白结合水研究和大豆蛋白分子结构及动力学方面研究。
5) Soybean protein
大豆蛋白
1.
Preparation of process meat flavoring by Maillard reaction of hydrolyzing soybean protein;
水解大豆蛋白制备热反应肉味香精
2.
Study on extraction of soybean protein in saponified P_(204) microemulsion system;
皂化P_(204)微乳体系萃取大豆蛋白的研究
3.
Research on functional properties of soybean protein using reverse micelles;
反胶束萃取大豆蛋白的功能性研究
6) soybean
[英]['sɔɪ,bi:n] [美]['sɔɪ,bin]
大豆蛋白
1.
The effect of hydrogen peroxide bleaching on the whiteness and strength of soybean fibre knitted fabricsis studied.
探讨了大豆蛋白纤维针织物双氧水漂白工艺对织物白度、强力的影响,通过正交试验法选出最佳漂白工艺条件。
2.
Make use of the 60 Co γ ray radiation processing technology to carry on study of the irradiation sterilization effect of soybean,It conclude the radiation dose relationship with soybean hygiene quantity,physics and chemistry index,functions and sense as well.
利用60Coγ射线辐射加工技术进行大豆蛋白辐射灭菌研究,研究了辐射剂量对大豆蛋白卫生学质量、理化指标、功能性和感官等的影响。
3.
Effects of different heating methods on the gel-forming ability of silver carp (Hypophthalmichthys molitrix) surimi and soybean protein blended surimi (composite surimi) were studied.
以白鲢鱼糜,鱼糜+大豆蛋白复合素材为实验对象,研究了水浴、微波以及微波与水浴联合的三种不同加热方式对样品凝胶形成能力的影响,并通过电镜实验对样品微观结构加以观察,从而考察样品凝胶特性与微观结构的相关性。
补充资料：食用
1.吃的和用的。 2.吃，喝。 3.做食物用。 4.可以吃的。
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