| 释义 |
soybean protein
基本例句
大豆蛋白
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。
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。
For example, companies could use soy protein more widely, potentially feeding more people, if they could mask its bitter aftertaste.举例来说，如果他们能够遮蔽住大豆蛋白质在口中的馀苦味，食品公司就可以更广泛利用大豆蛋白质，也能让更多人吃饱。
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.摘要用毛细管流变仪研究了大豆蛋白质面团的流变特性，并提出了其黏度模型和半经验公式。 |