1.
DYNAMIC BEHAVIOR OF PROTEIN BUBBLE IN BLOOD
血液中蛋白质气泡的动力学特性研究
2.
Study on the Dynamics Behavior of Finite Deformation for Protein Bubbles in Non-Newtonian Fluid;
非牛顿流体中蛋白质气泡有限变形的动力学特性研究
3.
Fabrication of Affinity Colloidal Gas Aphrons for Protein Adsorption and Separation;
亲和胶质气体泡沫的性质及其吸附分离蛋白质的研究
4.
Analysis on the Proteins in Bronchoalveolar Lavage Fluid of Silicosis Rats by Two-dimensional Polyacrylamide Gel Electrophoresis (2D-PAGE);
矽肺大鼠支气管肺泡灌洗液蛋白质差异显示的双向电泳分析
5.
Influence on Foam Quality by proteins in Beer Fermentation;
啤酒发酵中蛋白质对泡沫质量的影响
6.
Comparative Proteomics Studies of Human Follicular Fluid between the Different Periods of Follicular Development;
人卵泡发育过程中卵泡液蛋白质组学研究
7.
A Preliminary Investigation of Protein Adsorption Behavior in Foam System with the Presence of Antifoam Agent
消泡剂存在体系中蛋白质泡沫吸附行为的初探
8.
Study of Foam Stability of A Novel Protein Foaming Agent
一种新型蛋白质发泡剂的泡沫稳定性研究
9.
Differential Proteomics Research in the RAW264.7 and Foam Cells Induced from RAW264.7
RAW264.7细胞泡沫化前后差异蛋白质组分析
10.
The Purification Methods and Protein Property Studies on Vesicle Trafficking and Momentous Diseases Related Membrane Proteins;
囊泡转运及重大疾病相关膜蛋白的纯化方法与蛋白性质研究
11.
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
12.
The alveolar macrophage is particularly rich in the variety of proteolytic enzymes.
肺泡巨噬细胞特别富含各种蛋白质水解酶。
13.
The Combination of Apoptosis Induction and Active Immunotherapy with the Plasmid of Vesicular Stomatitis Viruses M Protein Based Gene Therpy;
水泡口炎病毒（VSV）基质蛋白（M）抗肿瘤作用研究
14.
Study on Utilization and Exploitation of LPS and Protein from Maize Soak;
玉米浸泡水中脂多糖及蛋白质的开发利用研究
15.
Electrophoresis of Protein(s) Related to Witches Broom in Paulownia Leaves;
泡桐丛枝病发生特异相关蛋白质电泳分析
16.
Foam separation for protein of Catharsius molossus
泡沫分离法用于蜣螂蛋白质分离的研究
17.
Analysis and Quantification of Foam-active Protein in Four Cultivars of Barley and Malt
四种大麦间泡沫蛋白质含量差异的比较
18.
Effect of Tea Polyphenols on the Foaming Property and Emulsification of Proteins and the Qualities of Cake;
茶多酚对蛋白质起泡性能和乳化性能的影响及其在蛋糕中的应用