1.
Formation Conditions and Characteristics of Peanut Protein Gel
花生分离蛋白凝胶形成条件及凝胶特性研究
2.
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
3.
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
4.
Study on Gel Properties of Salt Soluble Protein of Different Kinds of Meat;
不同种类肉盐溶蛋白凝胶特性的研究
5.
The Effects of MTGase on Soy Protein
MTGase对大豆分离蛋白凝胶的影响研究
6.
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
7.
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
8.
Effect of Acylation with EDTAD on Properties of Gelatin Protein Gels
EDTAD酰化改性对明胶蛋白凝胶性能的影响
9.
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。
10.
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
11.
Eggwhite gels when cooked.
蛋白一煮便成凝胶状。
12.
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。
13.
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
14.
ATPase Activity and Thermally Induced Gelation Properties of Myosin;
肌球蛋白的ATPase活性及热凝胶特性研究
15.
Structural Change of Protein during Tofu Gelation Process
豆腐凝胶形成过程中蛋白质变化研究
16.
Advances in the Study of Semenogelin Ⅰ from Human Seminal Vesicles
精囊凝胶蛋白Semenogelin Ⅰ的研究进展
17.
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。
18.
Optimization on the Conditions for Immobilizing Papain by Sol-gel Method
溶胶—凝胶法固定木瓜蛋白酶条件的优化