1.
hydrophobic collapse
疏水折拢[由疏水作用而引起肽链的折叠]
2.
Effect of Hydrophobic Interaction on Retention of Ion-exchange Chromatography;
疏水作用对离子交换色谱保留影响的研究
3.
Construction of Supramolecular Dendrimer Driven by Host-Guest Hydrophobic Interactions;
主客体疏水作用构建超分子树枝状分子
4.
Study on Inclusion Body Protein Refolding Assisted by Hydrophobic Interaction Chromatography and Osmolytes;
疏水作用层析及其渗透质辅助包涵体蛋白质复性的研究
5.
Thermodynamics of retention for α-amylase in hydrophobic interaction chromatography
α-淀粉酶在疏水作用色谱中保留的热力学研究(英文)
6.
EFFECTS OF CELL SURFACE-HYDROPHOBICITIES ON MIGRATION AND ADHENSION OF OIL RECOVERING MICROBE
细胞疏水性对采油微生物运移吸附作用的影响
7.
Study on flower and fruit thinning effectiveness of NAA for Chinese scholartree
萘乙酸对国槐疏花疏果作用研究分析
8.
Dynamic observation on interventional effect of Naoshuning on traumatic brain edema in rats by using MRI
应用磁共振显像动态观察脑疏宁对大鼠创伤脑水肿的干预作用
9.
Being fatty in nature, cutin is water-repellent, therefore helping to reduce transpiration.
由于其本质是脂类，因而角质是疏水的，可以帮助减少蒸腾作用。
10.
The major bond of conjugation in the formation of complex was probably in the hydrogen bonding and the hydrophobic interaction.
在复合物形成中主要的结合键可能是氢键,以及疏水性作用力。
11.
"Cultivated annual salad plant (Lactuca sativa) that produces clusters of crisp, water-filled leaves."
一年生沙拉用蔬菜作物,学名为Lactuca sativa,有疏松包卷,水分充足的叶片
12.
hydrophobic labeling
疏水标记[例如通过非极性相互作用对蛋白质的内核进行光标记]
13.
Effect of Chelerythrine on cell surface hydrophobicity and adherence of Streptococcus mutans
白屈菜红碱对变形链球菌表面疏水性及黏附作用的影响
14.
Study on Hydrophobic Self-association of Aliphatic α-amino Acids by Flow Microcalorimetry
脂肪族α-氨基酸疏水自缔合作用的流动微量热法研究
15.
Interaction between hydrophobically associating polymer and anionic Gemini sulphonate surfactant
磺酸盐阴离子双子表面活性剂与疏水缔合聚合物的相互作用
16.
SELF-ASSEMBLY NETWORKS OF P(DTAB-co-AM) AND WORMLIKE MICELLES MEDIATED BY HYDROPHOBIC ASSOCIATION AND ELECTROSTATIC INTERACTIONS
疏水缔合和静电作用调控P(DTAB-co-AM)与蠕虫状胶束自组装网络
17.
Effect of Bugufangshutang on Bone Metablism of Osteoporosis Rats;
补骨防疏汤对骨质疏松大鼠骨代谢的作用研究
18.
Several weak molecular interactions responsible for the maintenance of tertiary structure of proteins are covalent, ionic, hydrogen, and hydrophobic or hydrophilic bonds.
一些决定蛋白质三级结构的主要的弱分子作用力为共价键,离子键,氢键,疏水键和亲水键。