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- Soy protein concentrate was enzymatically modified. 采用酶法对大豆浓缩蛋白进行改性。
- Oil-in-water concentrated emulsions containing functional soy protein concentrate(FSPC),soy protein isolate(SPI)and commercial soy protein isolate(CSPI)were characterized by looking at rheological properties and microstructure. 以改性大豆浓缩蛋白(FSPC)、大豆分离蛋白(SPI)和商业大豆分离蛋白(CSPI)为主要原料,比较了在低速搅拌情况下,不同大豆蛋白制得的高浓度乳化体系在流变和微观结构上的性状和差异。
- The products are currently operating soy protein isolate, soy protein concentrate, potassium sorbate, and so on. 目前经营的产品有大豆分离蛋白，大豆浓缩蛋白，山梨酸钾等等。
- For improving functionalities of alcohol leaching soy protein concentrate(SPC),physical modifying SPC by microwave was studied. 为改善醇法大豆浓缩蛋白的功能特性,采用微波技术对醇法大豆浓缩蛋白进行物理改性。
- A lot of people are familiar with meatless burger patties such as gardenburger which are made primarily out of soy protein concentrate, along with grains and vegetables. 很多人对像"蔬菜汉堡包"这样不含肉的汉堡包很熟悉，它的主要原料就是浓缩型大豆蛋白，外加谷物和蔬菜。
- Some functional propertiesof enzymatically modified soy protein concentrate with degrees of hydrolysis (DH)of 3%and 6%were superior to those of soy protein isolate. 以水解度（DH）为3%25和6%25的酶法改性大豆浓缩蛋白的功能性质相当或超过大豆分离蛋白。
- The hydrolysis of alcohol leaching soy protein concentrate using bromelain to improve solubility of alcohol leaching soy protein concentrate was studied. 醇法大豆浓缩蛋白由于醇溶液的变性、沉淀作用,使得产品中的蛋白质溶解度较低,限制了产品的应用范围。
- Research of application techniques in process technology,physical modification,extrusion texturizatio of soy protein concentrate by alcohol leaching was described. 叙述醇法大豆浓缩蛋白的加工工艺、物理改性、挤压组织化应用技术的研究。
- Protein of milk replacers (MR) in A, B and C groups respectively came from isolated soyprotein (ISP) , soy protein concentrate (SPC) and SPC+corn gluten meal (CGM) . The calvesfed milk in D group were taken for the control. A 组饲喂以大豆分离蛋白为蛋白源的代乳料，B 组饲喂以大豆浓缩蛋白为蛋白源的代乳料，C 组饲喂以大豆浓缩蛋白+玉米蛋白为蛋白源的代乳料，D组饲喂牛奶作为对照组。
- It was shown that during the sorption, alcoholic leached soy protein concentrate(SPC)exhibited smaller monolayer sorption value than aqueous acidic leached SPC, without swelling observed. 结果表明：醇法大豆浓缩蛋白的单分子层吸湿量明显低于酸法大豆浓缩蛋白，且在吸湿过程中无溶胀现象。
- This paper studies the difference in NSI, emulsifying ability and foaming ability of SPC (Soy Protein Concentrate) after processing by different drying methods (spray drying and freeze drying). 通过研究不同干燥方法(冷冻干燥和喷雾干燥)对SPC(大豆浓缩蛋白)的NSI(氮溶指数)、起泡性和乳化性的影响,并利用凝胶电泳和傅立叶红外光谱方法研究不同干燥方法对SPC结构的影响;
- alcohol leaching soy protein concentrate 醇法大豆浓缩蛋白
- alcohol leached soy protein concentrate 醇法大豆浓缩蛋白
- soy protein concentration by ethanol 醇法浓缩蛋白
- functional soy protein concentrate 功能性大豆浓缩蛋白
- functional soy protein concentrate(FSPC) 高功能性大豆浓缩蛋白（FSPC）
- modified alcohol leached soy protein concentrate 改性醇法大豆浓缩蛋白
- The effects of ultrasonic wave on oil adsorption of alcohol precipitated soy protein concentrated 超声波对醇法大豆浓缩蛋白吸油性的影响
- Soy Protein Concentrate Main Basic Analytical Test Methods 大豆浓缩蛋白主要的基本分析检测方法
- Microwave modification of alcohol leached soy protein concentrate 醇法大豆浓缩蛋白的微波改性研究
