fluoroprotein foaming agent

The corn protein foam powder was prepared by using corn gluten powder as the main material through the deliquescence of amylase,hydrolysis,discolor,deodorizing and drying.

以玉米麸质粉为原料,经过α-淀粉酶液化、水解、脱色、脱臭及干燥制得玉米蛋白发泡粉。

A new type of food additivecorn protein foam powder was prepared by using corn gluten powder as the main material through the processes of enzymolysis,hydrolysis,discolor,deodorizing and drying.

采用玉米麸质粉为主要原料，经酶液化、水解、脱色脱臭及干燥制得新型食品添加剂玉米蛋白发泡粉。

Study of Foam Stability of A Novel Protein Foaming Agent

一种新型蛋白质发泡剂的泡沫稳定性研究

A Preliminary Investigation of Protein Adsorption Behavior in Foam System with the Presence of Antifoam Agent

消泡剂存在体系中蛋白质泡沫吸附行为的初探

Study on Preparation of Foamed Concrete by Animal Protein Foaming Agent

动物蛋白发泡剂制备泡沫混凝土的研究

Influence on Foam Quality by proteins in Beer Fermentation;

啤酒发酵中蛋白质对泡沫质量的影响

Comparative Proteomics Studies of Human Follicular Fluid between the Different Periods of Follicular Development;

人卵泡发育过程中卵泡液蛋白质组学研究

Research on foaming characteristics and application of foaming agent of high stability sludge protein

高稳定性污泥蛋白发泡剂的发泡特性及应用研究

Enzymatic Hydrolysates of Wheat Gluten as Foaming Proteins in Beer

小麦面筋蛋白质酶解产物用作啤酒发泡蛋白的研究

Study on Utilization and Exploitation of LPS and Protein from Maize Soak;

玉米浸泡水中脂多糖及蛋白质的开发利用研究

Electrophoresis of Protein(s) Related to Witches Broom in Paulownia Leaves;

泡桐丛枝病发生特异相关蛋白质电泳分析

DYNAMIC BEHAVIOR OF PROTEIN BUBBLE IN BLOOD

血液中蛋白质气泡的动力学特性研究

Differential Proteomics Research in the RAW264.7 and Foam Cells Induced from RAW264.7

RAW264.7细胞泡沫化前后差异蛋白质组分析

Iron chelator desferrioxamine enhances EMMPRIN expression in THP-1-derived macrophages and foam cells

铁离子螯合剂去铁胺对巨噬细胞、泡沫细胞细胞外基质金属蛋白酶诱导因子表达的影响

Application of rice wine lees protein as beer foam fortifier

黄酒糟蛋白作为啤酒泡沫强化剂的研究

EFFECT OF THEASAPONINS ON THE FOAMING CAPACITY OF SOY PROTEIN

茶皂苷对大豆蛋白发泡能力影响研究

Effect of Anion Additive and Rare Earth CeO_2 on Chinese Cabbage Germination Percentage and Protein Content

负离子添加剂与稀土CeO_2对小白菜发芽率和蛋白质含量的影响

Protein Science. A publication of the Protein Society.

蛋白质科学蛋白质协会发行的刊物。

Influence of Different Starters on Proteolysis and Sensory Quality During Goat Milk Cheeses Ageing

不同发酵剂对羊奶干酪成熟期间蛋白质降解和感官品质的影响

The Purification Methods and Protein Property Studies on Vesicle Trafficking and Momentous Diseases Related Membrane Proteins;

囊泡转运及重大疾病相关膜蛋白的纯化方法与蛋白性质研究