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- The results showed that soy proteins worsened noodle's quality, but modified soy protein flour (MSPF) specially for noodle had no bad effect on the properties of noodle. 研究了添加大豆蛋白粉、改性大豆蛋白粉(面条专用)、大豆浓缩蛋白、大豆分离蛋白对面条品质的影响。
- Defatted and deodorized soy protein flour 脱脂脱腥大豆蛋白粉
- Defatted and disinfected soy protein flour 脱脂灭菌大豆蛋白粉
- Defatted baking soy protein flour 脱脂烘焙大豆蛋白粉
- Fatted soy protein flour products and perfume products 全脂大豆蛋白粉
- soy protein flour 大豆蛋白粉
- Soy protein concentrate was enzymatically modified. 采用酶法对大豆浓缩蛋白进行改性。
- Soy Soymilk, tofu, tempeh, edamame, soybeans, soy protein isolate, soy sauce, soy nuts, TVP or textured vegetable protein (defatted soy flour), tamari, miso. 大豆 豆奶、豆腐、 tempeh 、 edamame 、大豆、去蛋白大豆、酱油、大豆坚果、 TVP 或者植物组织蛋白 ( 被脱脂的豆粉 ) ， tamari ，味噌。
- However, modified soy protein has more excellent functionalities. 而改性大豆蛋白胶粘剂功能特性更优越。
- GM SOY: Soy flour, soy protein, vegetable proteins and isolates, textured vegetable protein (TVP), tofu, tamari, tempeh, and protein supplements. 转基因大豆：大豆粉，大豆蛋白，植物蛋白和香料，组织化植物蛋白质（TVP），豆腐，酱油，印尼豆豉，和蛋白质补充料。
- Yes, soy protein increased muscle mass just as well as whey protein did. 没错，大豆蛋白在增加肌肉体积方面和乳清蛋白完全一样。
- We product the texture soy protein, isolated soy protein and peanut protein. I. 本公司出售优级大豆组织蛋白,分离蛋白,花生蛋白。如有意项,请联系我们。
- The gel rheological property of soy protein hydrolysates was studied. 研究了大豆蛋白水解物的凝胶流变学特性。
- The corn protein flour was hydrolyzed by a fractional hydrolysis with alkaline protease and caroid to produce corn peptide flour and the hydrolysis technological process was determined. 利用碱性蛋白酶和木瓜蛋白酶双酶对玉米蛋白粉进行分步水解,确定制备玉米肽干粉的工艺流程。
- This product is based on fresh milk and isolated soy protein fortified with vitamines, minerals and taurine. 简要介绍新一代助长奶粉的配方设计原则、产工艺和质量标准。
- The denature temperature(Td)of soy protein isolates decreased with the addition of 8% emulsifiers. 添加8%25的乳化剂都降低了大豆分离蛋白的变性温度,有利于塑料的塑化。
- The soy protein and complex plasticizers were mixed and hot press molded for making soy protein plastics. 结果表明,采用复合增塑剂制得的大豆蛋白塑料其拉伸强度,杨氏模量均增加。
- Thermal denaturation of soy proteins is a pre-requisite for tofu-gel formation. 蛋白质的热变性是制作豆腐形成凝胶的前提。
- The influence of thermal treatment of SPI on the stability of soy protein isolates (SPI) hydrolysates was studied. 摘要研究了预热处理时大豆分离蛋白(SPI)水解多肽溶液稳定性的影响。
- Objective To Study the debittering effect of aminopeptidase from Bacillus subtilis on soy protein hydrolysate. 目的研究从豆腐乳中筛选到的一种枯草芽孢杆菌所产的氨肽酶脱除大豆蛋白质水解物苦味的效果。
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- 深远海浮式风电平台 - deep-sea floating wind power platform
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- 京雄高速公路 - Beijing-Xiongan expressway
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- 农业及相关产业增加值 - the added value of agriculture and related industries
