1.
a protein gelatin obtained by boiling e.g. skins and hoofs of cattle and horses.
由牛和马等的皮毛和蹄熬制而成的蛋白质凝胶。
2.
Studies on Gelation Properties of Salt-soluble Protein of Beef and the Factors Affecting Functional Characteristics of Gelation;
牛肉盐溶蛋白质凝胶特性及其影响因素的研究
3.
Studies on Gelation Properties of Salt-soluble Protein of Chicken and the Factors Affecting Functional Characteristics of Gelation;
鸡肉盐溶蛋白质凝胶特性及其影响因素的研究
4.
Several Improvements of the Protein Gel Electrophoresis and Staining Method;
蛋白质凝胶电泳及染色方法的几点改进
5.
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
6.
Gelling Properties of Muscle Proteins in Red Oceanic Squid
北太平洋鱿鱼肌肉蛋白质凝胶特性的研究
7.
The colorless protein aggregation was obtained from pig plasma using coagulant.
使用凝聚剂从猪血浆蛋白质中获得无色蛋白胶。
8.
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
9.
Structural Change of Protein during Tofu Gelation Process
豆腐凝胶形成过程中蛋白质变化研究
10.
When an aqueous solution of the protein gelation is cooled, a polyer gel is formed.
蛋白质明胶水溶液冷却时形成聚合体凝胶。
11.
Study on Properties of Complex Gel of Low-methoxyl Pectin and Whey Protein Isolate
低酯果胶和乳清分离蛋白复合凝胶性质的研究
12.
Proteomic analysis was performed by two-dimensional protein gel electrophoresis and subsequent computerized gel analysis for detection of distinguishing patterns of protein expression.
蛋白质组学分析是由二维蛋白凝胶电泳和随后的计算机辅助凝胶分析并发现差异表达的蛋白。
13.
Eggwhite gels when cooked.
蛋白一煮便成凝胶状。
14.
Study on Protein－Imprinted Soft-wet Gel Polymeric Beads;
蛋白质印迹软湿凝胶聚合物微球的研究
15.
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
16.
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
17.
The Preliminary Study of New Device for the Gel Protein s Electro-Transfer;
新型凝胶蛋白质电转移装置的研究初探
18.
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