1.
Structural Change of Protein during Tofu Gelation Process
豆腐凝胶形成过程中蛋白质变化研究
2.
Effects of activated-calcium from egg-shell on the physical properties of tofu-gel
鸡蛋壳钙凝固条件对豆腐凝胶特性的影响
3.
Effects of different kinds and amount of lipids on tofu gelatin texture and water holding
脂质种类及含量对豆腐凝胶质地和保水性影响
4.
Effects of Soybean Protein Coagulating Properties on Tofu;
大豆蛋白凝胶特性对豆腐品质影响研究
5.
Studies on Microstructures of Instant Tofu Powders and Solubilizing, Gelling Mechanism of Its Soybean Proteins;
方便豆腐粉微结构及其蛋白质溶解、凝胶机理的研究
6.
These include sufu, which is produced by the fermentation of tofu, a chemically coagulated soybean milk product.
这包括豆腐乳,是由豆腐发酵制成的。豆腐是豆浆经化学凝固而成的产品
7.
Influence of different preservative on antiseptic property of soy-based adhesives
不同防腐剂对大豆胶粘剂防腐性能的影响
8.
Study on Extraction Low-methoxy Pectin from Premna Microphylla Turci;
从豆腐柴中提取低酯果胶的工艺研究
9.
Purification and Physicochemical Properties of Pectin from Premna microphylla
豆腐柴果胶的纯化及其理化性质研究
10.
Processing of jelly and seasonal changes of pectin content in leaves of Premna microphylla
豆腐柴叶果胶含量的季节性变化及胶冻加工
11.
Study on Gelation of Soy Protein and Preparation and Properties of EDTAD Modified Soy Protein Gels;
大豆蛋白的凝胶性与EDTAD改性大豆蛋白凝胶的制备与性能的研究
12.
The Effects of MTGase on Soy Protein
MTGase对大豆分离蛋白凝胶的影响研究
13.
Compare of the SDS-PAGE spectrum of the components of soy protein before and behind gelatification
大豆蛋白凝胶前后SDS-PAGE图谱比较分析
14.
Effects of metal ion on gelation process of soy protein gels
金属离子对大豆蛋白凝胶形成的影响
15.
Study on the Antisepsis Capability and Water Resistance of Soy Based Wood Adhesive;
大豆基木材胶粘剂防腐与耐水性能研究
16.
Research on Improving the Corrosion Resistance of Porcelain-fused Nickel-chromium Alloys by Sol-gel Coating;
溶胶凝胶技术提高镍铬合金耐腐蚀性的研究
17.
Ridding on gel chroma of Polyacrylamide gel elecrophoresis in the Isozymes of Asaparagus bean Cultivars;
豇豆品种同工酶聚丙烯胺凝胶电泳凝胶浓度的筛选
18.
The effect of salt and soybean protein on gel properties of beef surimi
食盐和大豆蛋白对牛肉凝胶特性的影响