本文重点研究脂质过氧化产物对大豆蛋白结构及其凝胶性质的影响。
The dissertation is focus on the influence of lipid peroxidation products on the structure and gel properties of soy protein.
通过观察冷冻干燥海藻酸凝胶的断面扫描电镜(SEM)照片与卵清蛋白从海藻酸凝胶中的释放试验，分析了海藻酸凝胶性质对蛋白质在凝胶中扩散的影响。
By the scanning electron microscopy (SEM) micrograph and the release experiments, the effect of the characteristic of alginate gel on the release of ovalbumin from alginate beads was investigated.
这种胶原蛋白是高度水合的，它形成了一种凝胶，有水一样的性质。
This collagen is highly hydrated and it forms a gel that has water-like properties.
这种基质在体内不同的位置有不同的性质，但基本上它是一种高度水合或富水的凝胶。
That matrix has properties that vary in different locations in the body, but basically it's a highly hydrated or water-rich gel.
凝胶有类似玻璃管的光学性质，因而光线不能反射出玻璃管。
The gel has similar optical properties to the tube's so that no light reflects off the glass.
结论不同型号的卡波姆凝胶具有不同的流变学性质，在制剂应用中应合理选用。
Conclusion the different types of carbomer have different rheological properties and they should be selected reasonably in pharmaceutical application.
本文用动态光散射技术(DLS，又称为PCS或QELS)和粘滞测量技术，研究了明胶从溶胶到凝胶相变过程中的弛豫性质。
The relaxation spectrum of aqueous gelatin during its phase change from sol to gel was studied by dynamic light scattering technique (DLS, also known as PCS or QELS).
从酸奶的微结构、流变学性质和质地等方面综述了乳脂肪、蛋白质及调节酪蛋白和乳清蛋白比例对酸奶凝胶的影响。
This article reviewed the influence of milk fat content, protein content and ratio of casein to whey on the formation of yogurt gel from microstructure, rheological properties and texture.
可为进一步研究大豆蛋白凝胶的光学性质和研制透明的大豆蛋白产品提供理论依据。
The theoretical bases were put forward to further study optical property of soybean protein gel and develop transparent products of soybean protein.
这为进一步研究大豆蛋白凝胶的光学性质和研制透明的大豆蛋白产品提供理论依据。
Theoretical bases were put forward to further study optical properties of soy bean protein gels and develop transparent products of soybean protein.
可为进一步研究大豆蛋白凝胶的光学性质和研制透明的大豆蛋白产品提供理论依据。
Theoretical basse were put forward to further study the optical property of soybean protein gel and to develop better transparent products of soybean protein.
试验结果表明：制备炭质凝胶的转化率与反应物配比、反应温度、反应时间及沥青原料性质有关。
The experiment results indicated that the carbon conversion from asphalt to gel was directly related to the reactant ratio, reaction temperature and time, and asphalt properties.
报道了黑液凝胶的形成条件、结构和性质。
The formative condition, structure and properties of the gel of black liquor were investigated.
麦芽糊精的主要性质包括麦芽糊精的稳定性、吸湿性、黏度、浑浊度和凝胶特性等。
The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.
超分子凝胶通过外界刺激可以可逆变化的性质为利用刺激可控催化体系提供了基础。
The reversible nature of supramolecular gels seems ideal for the use of stimulus-controlled catalytic systems by environmental stimuli.
本文详细地讨论了分子内交联对交联长链高分子凝胶点以后诸平均物理性质的影响。
In this paper we discuss in detail the effect of intramolecular crosslinking on the post-gelation average physical properties.
本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.
在干燥阶段维持凝胶织构可使得干燥凝胶具有一些特殊的性质和用途，也是溶胶-凝胶工艺中的关键问题之一。
Preserving gel texture during the drying step, which is one of the main problems of Sol gel process, can make drying gels have a lot of special properties and applications.
不同烷基链长的亲溶剂作用以及溶剂性质对有机分子凝胶的形成有较大影响。
The formation of organogels was greatly influenced by the solvophilic interaction of alkyl groups and the characteristic of solvents.
本文综述了气凝胶材料的制备方法、结构控制原理、性质和各种可能的应用。
This article reviewed the aerogels 'preparation, principle of structure controlling, properties and all kinds of possible applications.
本文就SELP的生物合成、性质及其水凝胶作为新型的生物材料基质在药物控制释放方面的应用做一综述。
This review will focus on the biosynthesis and characteristic of SELP, as well as the applications of SELP hydrogel as a novel biomedical matrix in controlled drug delivery system.
在凝胶的过程中，聚合物的物理性质发生巨大的变化。
There is a dramatic physical change that occurs during the process of gelation.
对葛根淀粉的性质及其凝胶特性与玉米、甘薯淀粉进行了比较研究。
The physical properties of Pueraria lobate starch, cornstarch and sweet potato starch were studied.
阐述了微粒凝胶的性质因其组成、结构、化学交联及微粒大小不同而有很大变化。
Property of microgel may be varied in a broad range by changing its composition, structure, crosslinking density and particle size.
杂交性质的短rna的转录，研究使用新的凝胶迁移率变动分析从熔融温度进行了测定。
The hybridization properties of short RNA transcripts were studied using a new gel mobility shift assay from which melting temperatures were determined.
可为进一步研究大豆蛋白凝胶的光学性质和研制透明的大豆蛋白产品提供理论依据。
Some theoretical bases are put forward to further study optical properties of soybean protein gel and to develop transparent products from soybean protein.
以亲水凝胶为载体的药物控释系统以其独特性质成为当前研究的热点。
Hydrogels as carriers for drug delivery system have been a focus in recent study.
通过红外光谱、凝胶色谱、热分析、荧光光谱、紫外与可见光光谱对共聚物的结构与性质进行了表征。
The structures and properties of the copolymers were determined by GPC, IR, thermal analysis, FS spectra, and UV Vis spectra.
通过红外光谱、凝胶色谱、热分析、荧光光谱、紫外与可见光光谱对共聚物的结构与性质进行了表征。
The structures and properties of the copolymers were determined by GPC, IR, thermal analysis, FS spectra, and UV Vis spectra.
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