1.
Emulsifying property and mulsion hydrolysis of soy whey proteins
大豆乳清蛋白的乳化特性及水解条件
2.
Study on the Emulsified Characteristics and the Technology of Emulsified Honey;
蜂蜜的乳化特性及乳化蜂蜜的工艺研究
3.
Studying on Emulsification of Active Components of Gudao Crude Oil with Polymer;
孤岛聚合物驱原油活性组分乳化特性的研究
4.
Studies of the Influencing Factors of the Carp's Crude Protein and the Characters of the Carp Milk's Stabilization and Emulsification;
草鱼粗蛋白浸出率的影响因素及鱼乳蛋白液稳定乳化特性研究
5.
Study of Porcine Haemoglobin Decoloration Technique and Emulsive Functionality;
脱色猪血蛋白制备技术及乳化特性研究
6.
amphoteric emulsifier
兼性乳化剂，两性乳化剂
7.
Studies on Optimization of Technologic Parameters and Ripening Characteristics of Soymilk Cheese;
豆乳干酪工艺优化及成熟特性的研究
8.
Study of Characteristics of Emulsified Diesel Buring in Diese Engine;
柴油机燃用乳化燃料燃烧特性的研究
9.
Purification and Characterization of Poly (L-lactic Acid)-degrading Enzymes;
聚乳酸生物降解酶及其催化特性研究
10.
Physiological and biochemical characterization of lactic acid bacteria from fermented sausage
发酵香肠乳酸菌生理生化特性的研究
11.
Simulation and Research of Emulsion Pump Characteristic Based on AMESim
基于AMESim的乳化液泵特性仿真
12.
consisting of chyle or having the properties of chyle.
含有乳糜或有乳糜特性。
13.
Effect of Glycosylation on Molecular Characteristics and Emulsifying Properties of Ovalbumin
糖基化对卵白蛋白分子特性及乳化性的影响
14.
Studies of High Pressure on Physicochemical Characteristics of Bovine Milk and Denaturation of Whey Protein;
高压处理对牛乳的物化特性和乳清蛋白变性情况的研究
15.
In the research,fermenting properties of STK-1-1, biological properties ofβ-Galactosidase and the optimization of producting technology of low-lactose-milk have also been studied.
本文还就其发酵特性、乳糖酶的生物学特性和低乳糖乳生产工艺优化等作了进一步研究。
16.
Studies on Molecular Evolution of Domestic and Wild Bactrian and the Physical-chemical Properties of Camel Milk;
双峰家驼与野驼分子进化及驼乳理化特性研究
17.
Optimization of Technological Parameters and Physical-Chemical Properties of Sterilized Milk by Ultra-High Pressure;
超高压杀菌乳工艺参数优化及其理化特性研究
18.
Changes of physical-chemical properties and microstructure of Mozzarella cheese during coagulation
Mozzarella干酪凝乳过程中理化特性及微观结构的变化