1.
Fermentation and Drying of Extracellular Microbial Polysaccharide-Curdlan;
微生物胞外多糖—热凝胶发酵和干燥工艺的研究
2.
The Effect of Dissolved Oxygen and Addition of Antibiotic on Curdlan Fermentation
溶氧及抗生素胁迫对热凝胶发酵的影响
3.
Study on the High Productivity Fermentation Technology of an Extracellular Microbial Polysaccharide-Curdlan;
微生物多糖热凝胶高生产强度发酵工艺研究
4.
Study on the Fermentation and Metabolic Characteristics of Microbial Polysaccharide-Curdlan in CSTR;
微生物多糖热凝胶在CSTR反应器中的发酵与代谢特性研究
5.
STUDIES ON PRODUCTION OF CURDLAN BY IMMOBILIZED CELLS;
固定化细胞发酵生产凝胶多糖的研究
6.
Study on the Fermented Freshwater Fishes Surimi and Its Gel Formation Mechinism;
淡水鱼糜发酵及其凝胶形成机理研究
7.
The Selection of High Producing Strain of Curdlan, the Optimization of Fermentation Process and the Fermentation Kinetics Analysis;
凝胶多糖高产菌株的选育、发酵工艺条件优化及发酵动力学研究
8.
Raw Starch Modification in Rice Noodles and Its Gelatination Mechanism Induced by Biological Fermentation Process;
生物发酵米粉的淀粉改性及凝胶机理研究
9.
Studies on the Process Technology and Gelation Characteristics of Soymilk Fermented by Lactobacillus Acidophilus;
嗜酸乳杆菌发酵豆乳工艺及其凝胶特性的研究
10.
The results showed the gel strength and elastic ingredient of rice flour gelation were increased by soaking fermentation.
实验结果表明:浸泡发酵后的米粉体系凝胶强度和弹性组分增加。
11.
Ethanol Continuous Fermentation in a Silicone Rubber Membrane Bioreactor and Energy-consuming Analysis;
硅橡胶膜生物反应器乙醇连续发酵实验及其冷凝系统的能耗分析
12.
The Influence of Natural Fermentation on the Physicochemical Characteristics of Rice and Gelation Mechanism of Rice Noodle;
自然发酵对大米理化性质的影响及其米粉凝胶机理研究
13.
The Application of Gel Chromatography in the Separation and Purification of Hyaluronic acid from Broth
凝胶层析在发酵液中分离提纯透明质酸中的应用
14.
Because of the soluble substance reducing, the retrogradation rate of rice flour gelation was increased after soaking fermentation.
由于浸泡发酵使米粉体系可溶性物质减少,浸泡发酵后的米粉凝胶体系回生速度增加。
15.
Study on Entrapment of Candida Antarctic Lipase B in Sol-Gel Glass Matrix;
溶胶—凝胶法固定南极假丝酵母脂肪酶B的研究
16.
Preparation of microcapsules for immobilization of Saccharomyces cerevisiae by emulsification-internal gelation technology
乳化-内部凝胶化工艺制备固定化酵母微胶囊
17.
Nature Wild Propolis Honey is extracted from wild honey combs found in the Malaysia rainforests using a natural low temperature fermentation process for two years.
野蜂胶蜜是采用马来西亚热带森林野蜂巢，经两年的时间和采用低温天然发酵，取得野蜂胶。
18.
Consecutive very-high-gravity batch ethanol fermentation with self-flocculation yeast
自絮凝酵母高浓度重复批次乙醇发酵