您要查找的是不是：
- It is assumed that this is due to the ions masking the repulsion between one charged gluten protein molecule and another of like charge. 假设这是由于离子抵消了一个面筋蛋白分子与另一个面筋蛋白分子之间的相互排斥力。
- For improving functionalities of wheat gluten protein,its physical modification by ultrasonic was studied. 研究超声波技术改变小麦面筋蛋白的功能特性。
- The Dough Relaxer is a combination of all-natural gluten-relaxing ingredients. It acts by slightly disabling the gluten protein in the wheat. 面团减筋剂一般包含还原剂用来松弛面筋.;常用在糕点类面制品中
- The water-insolubility of wheat gluten protein(WGP) is one of the major limitations for its more extensive use in food processing. 对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
- Take gluten flour as the main raw material, based on its good function and nutrition characteristic, the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability. 以谷朊粉为主要原料,在充分利用其良好的功能和营养特性基础上,通过适度变性改善面筋蛋白的加工性能,开发研制即食面筋片、制面筋条和膨化面筋休闲食品等系列素食蛋白食品。
- In the subsequent reaction endogenous, glutathione is withdrawn from the SHSS interchange with gluten proteins. 在后续反应中,内源性谷胱甘肽从面筋蛋白中的SHSS交替转化过程中除去。
- In the subsequent reaction endogenous, glutathione is withdrawn from the SH\SS interchange with gluten proteins. 在后续反应中,内源性谷胱甘肽从面筋蛋白中的SH\\SS交替转化过程中除去。
- Their effect on dough rheology, therefore, depends on the nature of the enzymes and the activity of the preparations towards gluten proteins. 因此,它们对面团流变学的影响主要取决于酶的本质和作用于面筋的蛋白酶制剂的活性。
- Cysteine, in its hydrochloride form, softens gluten due to a SHSS interchange with gluten proteins, as outlined for GSH above. 半胱氨酸(以氯化物形式存在的)会由于面筋蛋白中的SHSS交替转化而使面筋软化。
- Cysteine, in its hydrochloride form, softens gluten due to a SH\SS interchange with gluten proteins, as outlined for GSH above. 半胱氨酸(以氯化物形式存在的)会由于面筋蛋白中的SH\\SS交替转化而使面筋软化。
- The SI-ISS interchange, which starts immediately on dough making and leads to depolymerization of gluten proteins, consequently, to weakening of gluten, is inhibited. SHSS的交替转化,在制作面团的初级阶段就开始了,它导致了面筋蛋白的解聚作用。因此,减弱了面筋的强度。
- Rheological Properties of Wet Gluten Protein of Wheat Flour 小麦湿面筋蛋白的流变学性质
- You need more protein to build you up. 你需要增加蛋白质以增强体质。
- Keywords wheat;gluten protein;glutenin;gliadin;processing suitability; 小麦;面筋蛋白;麦谷蛋白亚基;醇溶蛋白亚基;加工品质;
- Keywords corn gluten protein;acetylation;succinylation;functionality;structure; 玉米蛋白质;乙酰化;琥珀酰化;功能性质;结构;
- The protein that is a constituent of hemoglobin. 球蛋白由血红蛋白构成的蛋白
- A protein normally present in milk. 乳蛋白质一种通常存在于乳汁中的蛋白质
- Try to balance your diet by eating more fruit and less protein. 多吃些水果，少摄入些蛋白质，使饮食均衡合理。
- Eggs have a high protein content. 鸡蛋含有很高的蛋白质
- Protein compounds; protein diets. 蛋白质化合物; 蛋白质丰富的膳食
