1.
Effects of Freezing Conditions on Freezable Water in Wet Gluten
冷冻环境对湿面筋蛋白中可冻结水的影响
2.
Effects of ultrasound-assisted freezing on total water content and ice crystals size distribution in frozen wet gluten
超声辅助冷冻对湿面筋蛋白中冰晶粒度分布及总水含量的影响
3.
The Preparation and Application of the Modified Gluten by Wet Treatment and Succinic Anhydride Acylation;
湿热—琥珀酸酐酰化小麦面筋蛋白的制备及应用
4.
Increasing the phosphorus potassium can improve the strong gluten wheat protein and content of wet gluten, improve wheat grain quality.
增施磷钾肥可提高强筋小麦蛋白质和湿面筋含量,改善小麦籽粒品质。
5.
Optimization on the enzymatic hydrolysis of wheat gluten by Alcalase
碱性蛋白酶水解小麦面筋蛋白的优化研究
6.
Optimization of enzymatic hydrolyzed conditions of wheat gluten by neutrase
中性蛋白酶水解小麦面筋蛋白的条件优化
7.
Research on Enzymatic Hydrolysis of Wheat Gluten and Peptides Wine Fermentation
酶解小麦面筋蛋白及多肽酒发酵研究
8.
Effects of Hydrolysates from Soybean and Gluten with Pepsin on Immunity in Rats;
灌喂大豆蛋白、面筋蛋白的胃蛋白酶酶解物对大鼠免疫功能的影响
9.
Study on the effect of peanut protein flour on the quality of noodles
花生蛋白粉对面筋和面条品质影响的研究
10.
You may add Wheat Gluten into All-purpose Flour to substitute Bread Flour.
中筋面粉若添加小麦蛋白，可以用来代替高筋面粉。
11.
Their action involves protein hydrolysis, i.e., gluten-protein endo-hydrolysis.
它们的活性作用包括水解蛋白质,例如即面筋蛋白的内部水解。
12.
The starch-containing cells may also contain amorphous protein known as gluten.
含淀粉的细胞可能也含有无定形的蛋白质即谷蛋白--俗称面筋。
13.
The Influences of Succinylation and Protease Modification on Wheat Gluten Protein Functionality
琥珀酰化和蛋白酶改性处理对小麦面筋蛋白性质的影响
14.
Enzymatic Hydrolysates of Wheat Gluten as Foaming Proteins in Beer
小麦面筋蛋白质酶解产物用作啤酒发泡蛋白的研究
15.
TECHNOOGY OPTIMIZATION FOR ALKALINE PROTEASE HYDROLYSIS OF WHEAT GLUTEN TO PRODUCE THE ANTIOXIDANT ACTIVITIES
碱性蛋白酶降解小麦面筋蛋白制备抗氧化产物的工艺优化
16.
The Influences Protease Modification on Wheat Gluten Protein Solubility and Foaming Capacity
蛋白酶改性处理对小麦面筋蛋白溶解度和起泡性的影响
17.
It is assumed that this is due to the ions masking the repulsion between one charged gluten protein molecule and another of like charge.
假设这是由于离子抵消了一个面筋蛋白分子与另一个面筋蛋白分子之间的相互排斥力。
18.
Any of several simple proteins derived from rye or wheat gluten.
麸朊从黑麦或小麦面筋中提取的一种粗蛋白