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STUDIES ON MECHANISM OF THE TRANSPARENCY OF SOYBEAN PROTEIN GEL UNDER THE EFFECTS OF ELECTRIC FIELD

机译:大豆蛋白凝胶在电场效果下的透明度的研究

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摘要

This article deeply analyzed the electric properly of soybean protein from the point of theory. Study the mechanism of the change of the transparency and rhetoric properties of soybean protein gel under the effect of electric field for the first time. Observe the microstructure of soybean protein gel by using SEM and make the theoretical foundation of the further studying and application of soybean protein.
机译:本文从理论点深入地分析了大豆蛋白质的电动。第一次电场效应下大豆蛋白凝胶透明度和言言特性变化的机制。 SEM通过SEM观察大豆蛋白凝胶的微观结构,使大豆蛋白的进一步研究与应用理论基础。

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