1.
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
2.
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
3.
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
4.
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
5.
Study on the effect of extractive conditions on bloom strength of salt-soluble proteins of pork
提取条件对猪肉盐溶蛋白凝胶强度影响的研究
6.
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
7.
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
8.
Optimization of Heat-induced Gelling of Pork Salt-soluble Protein Using Response Surface Methodology
响应面法优化猪肉盐溶蛋白热诱导凝胶工艺的研究
9.
Any of a class of proteins found extensively in blood plasma, milk, muscle, and plant seeds that are insoluble in pure water, soluble in dilute salt solution, and coagulable by heat.
球蛋白一类蛋白，广泛见于血浆、奶、肌肉和植物种子中，不溶于纯水，溶于稀盐溶液，受热凝聚
10.
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
11.
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
12.
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
13.
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
14.
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
15.
Studing on Relationship between Muscle Protein and Structural Changes Postmortem and Water-Holding Capacity of Chilled Pork;
宰后肌肉蛋白质和组织结构变化与冷却猪肉持水性的关系研究
16.
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
17.
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
18.
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