1.
Extraction and Heat-induced Gel Properties of Salt-soluble Pork Protein
猪肉盐溶性蛋白热诱导凝胶特性的研究
2.
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
3.
Study on Gel Properties of Salt Soluble Protein of Different Kinds of Meat;
不同种类肉盐溶蛋白凝胶特性的研究
4.
Study on the effect of phosphate for gel properties of salt-solutable protein
磷酸盐对盐溶蛋白凝胶特性的影响研究
5.
Studies on Gelation Properties of Salt-soluble Protein of Beef and the Factors Affecting Functional Characteristics of Gelation;
牛肉盐溶蛋白质凝胶特性及其影响因素的研究
6.
Studies on Gelation Properties of Salt-soluble Protein of Chicken and the Factors Affecting Functional Characteristics of Gelation;
鸡肉盐溶蛋白质凝胶特性及其影响因素的研究
7.
Study on the effect of metal ion for gel properties of salt-solutable protein of chinensis prawn
金属离子对中国对虾盐溶蛋白凝胶特性的影响
8.
Effect of salt-alkali stress on soluble protein of Leymus chinensis
盐碱胁迫对羊草可溶性蛋白质含量的影响
9.
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
10.
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
11.
Effects of Chitosan and Salt-soluble Meat Protein on Binding Ability of Volatile Compounds and Gel Property;
壳聚糖与盐溶蛋白对风味化合物吸附能力及其凝胶特性研究
12.
Study on the Effect of Spices on Heat-Induced Gel Properties of Salt Soluble Proteins from Beef
四种常用香辛料对牛肉盐溶蛋白热诱导凝胶特性的影响
13.
EFFECT OF VARIOUS ADDITIVES ON WATER HODLING CAPACITY OF HEAT-INDUCED GEL OF CHICKEN SALT-SOLUBLE PROTEIN
不同添加剂对鸡腿肉盐溶蛋白热诱导凝胶保水性的影响
14.
Researches on emulsification of salt-soluble protein of Yun-nan local goat and its crossbreed
云南地方山羊及其杂交羊肌肉盐溶蛋白乳化特性研究
15.
Study on Heat-induced Gel Properties of Salt Soluble Muscle Protein of Yellow Cattle in Yunnan
云南本地黄牛肉盐溶蛋白热诱导凝胶功能特性的研究
16.
STUDY ON PAGE OF LSOLATIONG SEEDS SALT-SOLUBLE PROTEINS OF Allium mongolicum RRGEL.
沙葱种子盐溶蛋白电泳技术体系构建
17.
Optimizing Protein Extraction Parameters from Mulberry Seeds
盐溶法提取桑椹籽蛋白质的参数优化
18.
Globulin A kind of globular protein that dissolves in dilute salt solutions but is relatively insoluble in pure water.
球蛋白：是一种可溶于稀盐，但在纯水中相对难溶的球状蛋白。