1.
BIOCHEMICAL CHARACTERS CHANGES OF BIGHEAD STORED AT LOW TEMPERATURE
鳙鱼肌肉胶原蛋白在低温贮藏中的变化
2.
Effects of the Characteristics of Collagen in Muscle on Meat Quality;
肌肉胶原蛋白特性及其对肉食用品质的影响研究
3.
Effect of variation of collagen in muscle on tenderness of Sonite sheep
苏尼特羊肌肉胶原蛋白发育性变化与嫩度的研究
4.
Biochemical characters changes of Weever stored at low temperature
不同冻藏温度下鲈鱼肌肉胶原蛋白生化特性的变化
5.
Study Effect of Properties on Myofibrillar Protein Gel of PSE
PSE肉肌原纤维蛋白凝胶性质影响因素的研究
6.
Effects of Microbial Transglutaminase Induced Protein Cross-linking of Porcine Leg Myofibrillar and Pork Batter Gel Properties;
MTGase对促进猪后腿肌原纤维蛋白交联和猪肉糜胶凝性质的影响
7.
Studies on Influencing Factors and Characters of Heat-induced Myofibrillar Proteins and Pork Gel;
肌原纤维蛋白和猪肉的热诱导凝胶影响因素及特性研究
8.
Effect of Transgluminase Treatment on Gel Properties of Porcine Myofibrillar Protein
转谷氨酰胺酶对猪肉肌原纤维蛋白凝胶性质的影响
9.
Effect of Soybean Protein Isolate on Gel Forming Properties of Myofibrillar Protein Isolate
大豆分离蛋白对肌原纤维蛋白凝胶性质的影响
10.
Collagen: Drenches skin in moisture and forms intensive and resilient skin.
胶原蛋白：滋润保湿，肌肤紧致有弹力。
11.
Study on Solubility and Gel Functionalities of Salt-Soluble Proteins from Muscles;
肌肉盐溶蛋白质溶解性和凝胶特性研究
12.
Research development on the thermal induced gelation of salt-soluble meat proteins
肌肉盐溶蛋白热诱导凝胶特性研究进展
13.
Gelling Properties of Muscle Proteins in Red Oceanic Squid
北太平洋鱿鱼肌肉蛋白质凝胶特性的研究
14.
Progress of research on gel mechanism and influencing factors of salt-soluble proteins of muscle
肌肉盐溶蛋白质凝胶机理及影响因素研究进展
15.
tropocollagen [
生化]原胶原(蛋白)
16.
Study on the co-gel of Soy Protein Isolate and Salt-soluble pork protein
大豆分离蛋白与猪肌肉盐溶蛋白共凝胶作用的研究
17.
Characterization of Co-gelation of Salt-soluble Pork Protein with Soybean Protein Isolates
猪肌肉盐溶蛋白与大豆分离蛋白共凝胶特性的研究
18.
Effect of microbial transglutaminase on functionality of pork myofibrillar protein gel-a low field NMR method
低场NMR法研究微生物转谷氨酰酶对猪肉肌原纤维蛋白凝胶功能特性的影响