1.
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
2.
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
3.
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
4.
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
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.
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
7.
Study on Myofibrils and Myofibrils Gel Properties of Jumbo Squid (Dosidicus Gigas)
秘鲁鱿鱼肌原纤维蛋白质凝胶特性的研究
8.
Influence of Physical and Chemical Factors on the (Cyprinus carpio) Myofibrillar Protein Gelation
影响鲤鱼肌原纤维蛋白凝胶特性的理化因素
9.
The Mechanism of Modori in Fish Myofibril Protein;
鱼肉肌原纤维凝胶的modori产生机理研究
10.
The Effect of Transglutaminase on Gel Properties of Myofibrillar Proteins of Jumbo Squid(Dosidicus Gigas);
谷氨酰胺转氨酶对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响
11.
Heat-Induced Gelation of Myofibrillar Proteins as Affected by pH--A Low Field NMR Study
低场NMR研究pH对肌原纤维蛋白热诱导凝胶的影响
12.
Study on Molecular Forces in the Formation in Myofibrillar Protein Gelation from Textural Perspective
从质构学角度研究肌原纤维蛋白凝胶形成的作用力
13.
Research Progresses on Gel Formation Mechanism and Affecting Factors of Myofibrillar Protein
肌原纤维蛋白凝胶形成机理及影响因素的研究进展
14.
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
15.
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
16.
Effects of Different Treatments on Gel Properties of Mixture of Myofibrillar Protein and Soy Protein Isolate;
不同处理方式对肌原纤维蛋白和大豆分离蛋白混合凝胶特性的影响
17.
Effect of preheating degree of soybean protein isolate on the gel properties of myofibrillar protein
大豆分离蛋白热变性程度对肌纤维蛋白凝胶性质的影响
18.
The approach uses a fibrin gel to support rat cardiac cells temporarily, before the fibrin breaks down as the cells organize into tissue.
该方法利用纤维蛋白凝胶支持鼠类心肌细胞，随后纤维蛋白逐渐降解，心肌细胞整合到组织中。