However, modified soy protein has more excellent functionalities. 而改性大豆蛋白膠粘劑功能特性更優越。
The gel rheological property of soy protein hydrolysates was studied. 研究了大豆蛋白水解物的凝膠流變學特性。
For example, companies could use soy protein more widely, potentially feeding more people, if they could mask its bitter aftertaste. 舉例來說，如果他們能夠遮蔽住大豆蛋白質在口中的餘苦味，食品公司就可以更廣泛利用大豆蛋白質，也能讓更多人吃飽。
The rheological properties of soy protein dough were investigated using a capillary rheometry and a viscosity model based on the experimental results was also presented. 摘要用毛細管流變儀研究了大豆蛋白質麵糰的流變特性，並提出了其黏度模型和半經驗公式。
