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面筋蛋白

un.mucedin
网络gluten; WGP; NO CONTIENE GLUTEN

面筋蛋白

英-汉网络释义

面筋蛋白

gluten

这意味着面筋蛋白（gluten）含量更高，可以在面团中形成更多更强的网络结构，从而更容易“网”住更多的气体而不破裂。其次…

mucedin

=milloin tons of oil equivalent... ... mucase 粘多糖酶 mucedin 面筋蛋白 mucedine 霉菌 ...

WGP

小麦面筋蛋白(WGP)是一种传统的食品添加剂和品质改良剂，因含疏水性氨基酸较多而导致溶解度较低，限制了它的应用。对 …

NO CONTIENE GLUTEN

乌拉圭牛奶中不含有“面筋蛋白”（NO CONTIENE GLUTEN）非常适于免疫低下的儿童和肠胃不宜吸收奶制品的人群。乌拉圭 …

gluten protein

面筋,gluten,音标,读音,翻译,英文例句,英语词典 ... ) wheat gluten protein 面筋蛋白 ) gluten protein 面筋蛋白 ...

wheat gluten protein

面筋,gluten,音标,读音,翻译,英文... ... ) wheat gluten 小麦面筋 ) wheat gluten protein 面筋蛋白 ) gluten protein 面筋蛋白 ...

Glutenin

...yoglobulin) 玉米醇溶蛋白(Zein) 面筋蛋白(Glutenin) 豆(legume) 牛奶(milk) 豆类蛋白(Legumin) 乳清蛋白(Lactalbumin )，乳球 …

例句：

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。

The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter .

用扫描电镜和压汞仪间接观察和分析了冷冻的湿面筋蛋白中冰晶的形状和粒度分布。

This paper generalizes the properties of wheat gluten and summarizes application of wheat gluten in food industry .

概括了小麦面筋蛋白的特性，并总结了小麦面筋蛋白在食品工业中的应用。

This paper also suggested a new thinking for future research of the modification of whe. . .

本文还对小麦面筋蛋白改性今后的研究提出了新的思路。

The stickiness of wheat dough added to 2% succinylated WGP could improve 32% compared with the original dough .

将琥珀酰化改性后的小麦面筋蛋白添加至小麦粉中，面团粘着性提高 32%。

She says gluten-free products are much easier to find these days .

她说，现在很容易找到不含面筋蛋白的食品。

Gluten is a protein in wheat , rye and barley .

面筋蛋白是小麦，黑麦和大麦中的一种蛋白质。

Preparation Technology of Flavour Base Material with Wheat Gluten Protein Enzymolysis

小麦面筋蛋白酶解制备调味基料技术

Development of Wheat Gluten Films and Improvement of Its Humidity-resistance

小麦面筋蛋白膜的研制及其耐湿性的改善

Studies on Wheat Gluten and Its Chemical Modification

小麦面筋蛋白及其化学改性研究

The composition, structure and characteristics of vital wheat gluten

小麦面筋蛋白的组成、结构和特性

Application of Wheat Gluten in Waterborne Interior Emulsion Coatings

小麦面筋蛋白在水性内墙涂料中的应用

Enzymatic Hydrolysis and Construction Analysis of Wheat Gluten

酶水解小麦面筋蛋白及其结构分析

Chemical modification of wheat gluten by phosphorylation

化学磷酸化改性小麦面筋蛋白

Research of the Influence of the Extent of Succinylation on Wheat Gluten Modified by Succinic Anhydride

琥珀酰化度大小对改性小麦面筋蛋白性质影响的研究

Advances On the Research of Wheat Gluten Chemical Modification

小麦面筋蛋白化学改性研究进展

Gluten Proteins and their Effects on Breadmaking Quality

面筋蛋白及其对面包品质的影响

Effects of drying temperature on the properties of edible wheat gluten film

干燥温度对可食性小麦面筋蛋白膜性能的影响

Study on Preparation of the Edible Films by Using Enzyme to Modify Wheat Gluten

利用酶法修饰小麦面筋蛋白制备食用包装膜研究

The Modification by Enzymatic Hydrolysis of Wheat Gluten

小麦面筋蛋白酶法改性研究

Recent Advances on the Research of Wheat Gluten Modification

小麦面筋蛋白改性研究进展

Modification of wheat gluten by deamidation with papain

小麦面筋蛋白酶法去酰胺改性的研究

The Properties and Applications of Wheat Gluten Protein

小麦面筋蛋白特性及其应用

Rheological Properties of Wet Gluten Protein of Wheat Flour

小麦湿面筋蛋白的流变学性质

Study on Modification of Edible Wheat Gluten Membrane

小麦面筋蛋白可食性复合膜的改性研究

Modification of Wheat Gluten by Deamidation

小麦面筋蛋白去酰胺改性的研究

Study on Analgesic Effect of Wheat Gluten Oligopeptides

小麦面筋蛋白短肽的镇痛作用研究

Modification of Wheat Gluten by Acylation

小麦面筋蛋白质的乙酰化改性

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