The changes in protein structure and water state were studied during tofu gelation process. 研究豆腐凝胶形成过程中蛋白质和水分状态的变化。
The mechanism of SPI improving surimi gel properties may result from its inhibition against protease activity and own gelation. SPI改善鲢鱼糜凝胶特性的机理是自身的凝胶作用和抑制蛋白酶活性。
Rate autoacceleration and gelation behavior in radical copolymerization of methacrylate and dimethacrylate 甲基丙烯酸酯/二甲基丙烯酸酯自由基共聚合体系中的自加速和凝胶行为
Investigation on the gelation behavior of biodegradable poly ( butylene succinate) during isothermal crystallization process. 分子间氢键的形成对聚丁二酸丁二酯结晶熔融及动态力学行为的影响。
Determination of Magnolol and Honokiol in Magnolia Leaves by HPLC The influence of different synthetic procedures of novolac on gelation speed and softing point was investigated. HPLC法测定厚朴叶中厚朴酚与和厚朴酚研究了不同合成工艺对壳法用热塑性酚醛树脂聚合速度和软化点的影响。
Effect of gelation medium on gelation rate and cross-sectional morphology of polyimide membrane 凝胶介质对聚酰亚胺膜凝胶速率及膜断面结构的影响
Influence of Physical and Chemical Factors on the ( Cyprinus carpio) Myofibrillar Protein Gelation 影响鲤鱼肌原纤维蛋白凝胶特性的理化因素
Study on the improvement of the gelation property of peanut protein powder by microwave 微波处理改善花生蛋白粉凝胶性的研究
Study on blend Gelation of Chitosan and Gelatin; Preparation of Superfine Sr_2FeMoO_6 by Sol-gel Method and Magnetic Properties 壳聚糖&明胶复合凝胶的制备及性能溶胶-凝胶法制备超细Sr2FeMoO6及磁性能研究
Effect of the sodium chloride on the gelation of the cationic silica sols Rheologic Properties of an Anionic Guar Gum Solution and Its Weakly Acidic Gel 氯化钠对阳离子杂化硅溶胶凝胶化的影响阴离子瓜尔胶溶液及其弱酸性冻胶的流变性研究
There is a dramatic physical change that occurs during the process of gelation. 在凝胶的过程中,聚合物的物理性质发生巨大的变化。
Relationship between limited hydrolysis of soybean proteins and modification in gelation property of products 大豆蛋白限制性酶解模式与产品胶凝性的相关性
Synthesis and Gelation Behavior of a Pyrene-Containing Glucose Derivative 一种含芘葡萄糖衍生物的合成及其胶凝行为
This tumor has gelatinous material within it. Gelation and rheology of degraded xanthan gum with degraded guar gum 肿瘤内含胶冻样物质。降解黄原胶与降解瓜胶凝胶体系的流变性研究
Effects of pH Value on Gelation Time of Acidic Water Glass Grouting Materials pH值对酸性水玻璃灌浆材料凝胶时间的影响
Soy protein isolate ( SPI) and plaster were used to mimic the gelation of traditional tofu to investigate the effects of intermolecular forces on formation and texture properties of soy protein gels. 本实验用大豆分离蛋白模拟传统豆腐的凝胶形成过程,研究分子间作用力对大豆蛋白凝胶形成过程及质构特性的影响。
Based the previous paper, the complex motion models of AG aqueous during gelation were analysed having the aid of correlation function profile analysis for dispersive system. 在前文的基础上,用相关函数轮廓分析的方法剖析了运动模式的复杂性。
Structural Change of Protein during Tofu Gelation Process 豆腐凝胶形成过程中蛋白质变化研究
Gelation capacity and its evaluation methods of soybean protein isolates from different soybean varieties 不同品种间大豆分离蛋白胶凝能力及评价方法研究
Study on Molecular Forces in the Formation in Myofibrillar Protein Gelation from Textural Perspective 从质构学角度研究肌原纤维蛋白凝胶形成的作用力
The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well. 麦芽糊精的主要性质包括麦芽糊精的稳定性、吸湿性、黏度、浑浊度和凝胶特性等。
Gelation Process of the Gemini Silica Sol and Its Application Gemini型硅溶胶凝胶化及应用
The effect of initiator systems on the gelation process of alumina slurry was studied. 研究了引发剂体系对氧化铝浆料固化过程的影响。
Heat-Induced Gelation of Myofibrillar Proteins as Affected by pH& A Low Field NMR Study 低场NMR研究pH对肌原纤维蛋白热诱导凝胶的影响
Gelation process is the foundation to form body and to get high-performance fused quartz ceramics. 凝胶固化过程在凝胶注模成型工艺中是形成坯体和得到较高性能熔石英陶瓷的基础。
Their gelation points were predicted and ESCA was used to detect the reaction variable of the polycondensations. 进行预测并用能谱分析监测缩聚反应进行的程度。
The gelation of PVC and its influences on the mechanical properties of products PVC凝胶化及其对制品力学性能的影响
Gelation Properties of Potato Protein Isolates 马铃薯分离蛋白凝胶的制备及其性质研究
The gelation character of PVC with high degree of polymerization ( HPVC) was determined with DSC and zero-length capillary. 采用差示扫描量热(DSC)法和毛细管流变法对高聚合度聚氯乙烯(HPVC)的凝胶特性进行了研究。
Rheological study on the gelation behavior of PAN/ DMSO solution PAN/DMSO溶液凝胶化行为的流变学研究