分析了温度、水分等工艺条件对大豆组织化蛋白物理性能的影响。
Effects of temperature, moisture and other factors on physical characteristics of soy texturized protein were studied.
因此，球蛋白在溶液过程中旋转为一个更具有延展性的结构来制备组织化蛋白。
Therefore, globular proteins in solution are spun into a More extended fibrous structure to prepare texturized protein.
组织化植物蛋白(TVP)。
利用扫描电镜对高水分组织化大豆蛋白产品的微观结构进行了观察和分析。
The micro-structure of high moisture textured soy protein was analyzed using scanning electric mirror.
以食用脱脂低温豆粕为原料，用响应面分析法，研究了DSE-25型双螺杆挤压机在大豆蛋白高水分挤压组织化过程中操作参数对单位机械能的影响。
The specific mechanical energy(SME)in high moisture extrusion of soy protein through Brabender DSE-25 twin extruder was studied by using the response surface analysis.
方法分别建立高脂饮食、低脂酒精饮食、高脂酒精饮食和四氯化碳大鼠实验性脂肪肝肝纤维化模型，用免疫组织化学方法观察造模肝组织中弹性蛋白的表达。
Methods Experimental liver fibrosis rats models of were induced by high fat diet, low fat diet plus ethanol, high fat diet plus ethanol, and carbon tetrachloride subcutaneous injection, respectively.
方法分别建立高脂饮食、低脂酒精饮食、高脂酒精饮食和四氯化碳大鼠实验性脂肪肝肝纤维化模型，用免疫组织化学方法观察造模肝组织中弹性蛋白的表达。
Methods Experimental liver fibrosis rats models of were induced by high fat diet, low fat diet plus ethanol, high fat diet plus ethanol, and carbon tetrachloride subcutaneous injection, respectively.
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