...
机译:
Top Institute Food & Nutrition (TIFN), P.O. Box 557, 6700 AN, Wageningen, The Netherlands;
Young's modulus; gel stiffness; water holding; soy protein gels;
机译:Effect of Heating Rate and Protein Concentration on Gel Strength and Water Loss of Muscle Protein Gels
机译:Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat‐Induced Gels Made from 7S, 11S, and Soy Isolate
机译:MECHANICAL AND WATER‐HOLDING PROPERTIES OF HEAT‐INDUCED SOY PROTEIN GELS AS RELATED TO THEIR STRUCTURAL ASPECTS
机译:用于CO_2去除过程的MEA-WATER,MDEA-WATER和MEA-MDEA-WATER溶液系统的密度和粘度相关性
机译:Structure Determination and Mechanistic Insights of: I.Cyanobacteriochrome NpR6012g4 Light Sensor Protein in Phototaxis II.Retinal Degeneration 3 (RD3) Protein in Vision III.Ryanodine Receptor 2 (RyR2) Regulation by Calmodulin (CaM) in Cardiac Function =结构测定和机理洞悉:I.趋光性中的蓝细菌色素NpR6012g4光敏蛋白 II.视觉作用中的视网膜退化蛋白3 III.心脏功能中的钙调蛋白调控兰诺定受体2
机译:对评论的回应:ORIGIN试验研究者。在ORIGIN试验中与血糖异常患者维持平均A1C 6.5%有关的特征。糖尿病护理2013; 36:2915–2922
机译:Níveisdesubstituiçãodoleite em por skimmed isolated soy protein hair na diet offaintedleitões干燥脱脂牛奶的替代水平用于断奶仔猪日粮中的分离大豆蛋白
机译:使用Nas并行基准比较Origin 2000和Origin 3000