1.
Study on Gelation of Soy Protein and Preparation and Properties of EDTAD Modified Soy Protein Gels;
大豆蛋白的凝胶性与EDTAD改性大豆蛋白凝胶的制备与性能的研究
2.
Compare of the SDS-PAGE spectrum of the components of soy protein before and behind gelatification
大豆蛋白凝胶前后SDS-PAGE图谱比较分析
3.
Effects of metal ion on gelation process of soy protein gels
金属离子对大豆蛋白凝胶形成的影响
4.
Effects of Soybean Protein Coagulating Properties on Tofu;
大豆蛋白凝胶特性对豆腐品质影响研究
5.
Studies on Optical Properties and Applications of Soybean Protein Gels;
大豆蛋白凝胶光学性质及其应用的研究
6.
Preparation and properties of a modified soy protein gel with EDTAD
EDTAD改性大豆蛋白凝胶的制备与性能研究
7.
Research of Preparation and Application of Degradable Modified Soy Protein Gel;
可降解改性大豆蛋白凝胶的制备工艺与应用研究
8.
The Effects of MTGase on Soy Protein
MTGase对大豆分离蛋白凝胶的影响研究
9.
The Mechanism of Soy Protein Coagulation Induced by Papain;
木瓜蛋白酶酶促大豆蛋白形成凝胶的机理研究
10.
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
11.
The effect of salt and soybean protein on gel properties of beef surimi
食盐和大豆蛋白对牛肉凝胶特性的影响
12.
Weak Gel-like Rheological Properties of Aqueous Soy β-Conglycinin Dispersions
β-伴大豆球蛋白水分散液的弱凝胶流变学性质
13.
Introduction for The Factors Affecting The Gel of Soy Protein Isolates
大豆分离蛋白凝胶性影响因素研究进展
14.
Influence of Ionic and Crosslinking Agent on Gelatin Property of Soybean Protein Isolate
离子与交联剂对大豆分离蛋白凝胶性质的影响
15.
Effects of two drying methods on gelling intensity ofs oybean protein isolates
两种干燥方式对大豆分离蛋白凝胶强度影响
16.
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
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.
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