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- peanut protein fiber 花生蛋白纤维
- Milk protein fiber dyeing is carried out with Lanasol dyestuffs. 采用Lanasol型活性染料对牛奶蛋白纤维进行染色。
- The extraction of peanut protein hydrolysate from cold pressed peanut cake by Alcalase. 利用碱性蛋白酶从冷榨花生饼中提取花生水解蛋白。
- The peanut is Chinese tradition food。The value of peanut protein overtops animal, and does not contain cholesterin. 花生是中国人喜欢的传统食品,花生蛋白的营养价值高于动物蛋白且不含胆固醇。
- Some B type reactive dyes were used for dyeing soybean protein fiber. 用B-型活性染料对大豆蛋白质纤维进行染色。
- Tussah silk is a very excellent natural protein fiber and comfortable to skin. 柞蚕丝是一种极为优良的天然蛋白纤维,对皮肤具有极好的舒适性。
- The technology for producing peanut powder from degreased peanut protein in low temperature was introduced. 介绍了利用低温脱脂花生蛋白生产花生奶粉的工艺过程。
- Gel strength of carp surimi reached the highest as the ratio of potato starch, ovalbumin and peanut protein was 10:1:1. 当马铃薯淀粉、卵清蛋白和卡拉胶分别以10:1:1的质量比复配时,鱼糜凝胶的凝胶强度达到最高。
- The technology for the production of acidified milk by using peanut protein powder as the main material was developed, and the products were tested. 介绍了以花生蛋白粉为主要原料生产花生酸奶的工艺 ,并对产品进行了分析检验。
- Use skim the smell of peanut protein powder and dissolution of produce Dai Rupin, protein drinks and other fortified foods. 在面包、蛋糕、馒头中添加花生蛋白粉,不仅可以改善谷物的营养价值,还能使产品结构蓬松、柔软、富有弹性。
- The active peptide of peanut protein can fuse with other eatable stuff, and can preserve each physical , chemistry and nutrition speciality. 花生蛋白活性肽能与其他食品配料完全融合,并保持各有的物化营养特性。
- In this paper are established several sizing instructions based on the features of pure soybean protein fiber yarn. 摘要针对细特大豆蛋白纤维纯纺纱线的特性制定了几种上浆配方。
- The utilization of peanut protein,peanut oil,peanut butters,and peanut hull in China are summarized,and the production of peanut is introduced. 系统综述了目前国内花生蛋白,花生油,花生酱,花生皮壳的开发利用的现状,并介绍了花生系列产品的生产。
- Soybean protein fiber is of many excellent properties, but poor crinkle-proof and dimension statility. 摘要大豆蛋白纤维具有许多优良的服用性能,但存在抗皱性和尺寸稳定性差的缺陷。
- The productive principle,technique,characteristics and the application situation of texturized peanut protein were summarized. 该文综述花生蛋白挤压组织化原理、工艺流程、特点及组织化花生蛋白应用现状。
- The results indicated that the microfluidization could improve solubility and enhance the emulsification of peanut protein evidently. 结果显示,花生蛋白溶液经动态超高压均质处理后,溶解性有显著提高,乳化性也有所提高。
- In both types they uncovered a thin protein fiber with a similar structure to another known silk protein called AcSp1. 他们在这两种蛛丝中发现一种细蛋白质纤维,它的结构与另一种已知蛛丝蛋白质AcSp1相似。
- The effect of ovalbumin on carp surimi was more obvious than that of peanut protein.Addition of peanut protein decreased the quality of carp surimi. 卵清蛋白对鱼糜凝胶品质的改良优于花生蛋白,添加花生蛋白对鱼糜凝胶的品质有降低的作用。
- The solo-spun technique is applied to empolder the knitting blended yarn of soybean protein fiber and wool. 介绍应用缆型纺纱技术开发大豆蛋白纤维羊毛针织纱。
- Hydrophobic interactions and hydrogen bonds played the main function, and disulfide bonds was the second during peanut protein texturization. 在花生蛋白高水分挤压组织化过程中,疏水作用和氢键起主要作用,其次是二硫键。