1.
Effect of ultrasonic treatment on solubility and protein component of soybean protein
超声处理对大豆蛋白溶解性及蛋白组分的影响
2.
Effect of different protease on solubility of protein in rice bran
不同蛋白酶处理对米糠蛋白溶解性的影响
3.
Correlation between Hydrolysis Degree and Solubility of Soybean Protein Isolate
大豆分离蛋白溶解性能与水解度相关的研究
4.
Acidic Deamidation of Soy Protein and its Effect on Protein Solubility
大豆蛋白酸法去酰胺改性及对蛋白溶解性的影响
5.
Study on Solubility Characteristics of Protein Separated from Bitter Almond and Development of Complex Sour Beverage;
苦杏仁蛋白溶解性研究及其复合果蔬饮料研制
6.
Improvement of Solubilization of Crystal Protein Cry7Ba1 from Bacillus Thuringiensis;
苏云金芽胞杆菌Cry7Ba1晶体蛋白溶解性改良
7.
Effects of pulsed electric fields on solubility and subunits structure of soybean protein isolates
脉冲电场对大豆分离蛋白溶解性及亚基的影响
8.
Optimization of limited enzymatic hydrolysis conditions for improving solubility of peanut protein concentrate by response surface methodology
响应面法优化有限酶解提高花生浓缩蛋白溶解性工艺研究
9.
Emulsifying Capacity and Solubility of Isolated Protein from Pine Seeds
红松仁分离蛋白乳化性和溶解性分析
10.
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
11.
Study on Preparation and Solubility of Peanut Protein Concentrate
花生浓缩蛋白的制备及其溶解性研究
12.
fibrinolytic syndrome
纤维蛋白溶解综合征
13.
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
14.
Optimization of Production Conditions of Soluble Peptides from Corn Gluten Meal Hydrolyzed with Neutral Protease
中性蛋白酶水解玉米蛋白粉制备可溶性肽最佳条件的研究
15.
Solubility and Emulsifying Properties of Potato Protein Isolate
马铃薯分离蛋白的溶解性和乳化性研究
16.
Functional and Nutritional Properties of Water-soluble Proteins abstained from Bighead Carp by Enzymatic Hydrolysis
鳙鱼酶解可溶性蛋白营养特性及品质的研究
17.
Solubility and Foaming Properties of Falxseed Protein Isolate
胡麻籽分离蛋白的溶解性与起泡性研究
18.
Antioxidant Activities of Water Soluble Proteins in Royal Jelly and Their Hydrolysates
蜂王浆水溶性蛋白及其酶解产物的抗氧化活性