It concluded that deformation rate showed specific effect on the four textural parameters involved, but deformation degree had none.
结果表明，压缩程度对考察的四个质构参数有显著影响，压缩速率无显著影响。
It concluded that deformation rate had specific effect on the four textural parameters involved, but little effect on deformation degree.
结果表明，压缩程度对考察的四个质地参数有显著影响，压缩速率无显著影响。
The textural parameters of the gelation of soybean protein are determined. Meanwhile, the factors affecting the qualities of gelation are discussed comprehensively.
对凝胶组织参数进行了测定，并对影响凝胶品质的因素进行了较深入的讨论。
The textural parameters of the gelation of soybean protein are determined. Meanwhile, the factors affecting the qualities of gelation are discussed comprehensively.
对凝胶组织参数进行了测定，并对影响凝胶品质的因素进行了较深入的讨论。
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