• WVP increased with the increasing of cold and frozen storage time.

    蛋白膜水蒸汽透过率冷藏时间增加而上升

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  • The results showed that with the increasing of fat, the tensile strength(TS), elongation (E), and water vapor permeability (WVP) decreased.

    结果表明脂肪比例升高腐竹抗拉强度延伸率透水率都下降

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  • This result showed that the change of relative humidity led to the variation in mechanical properties, water vapor permeability (WVP), oxygen permeability and moisture absorption of the films.

    结果表明由于蛋白腹为亲水性膜,受环境湿度影响,其水分含量、分子间作用力有所不同,从而导致蛋白机械性能透湿湿率也随之发生变化

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  • This result showed that the change of relative humidity led to the variation in mechanical properties, water vapor permeability (WVP), oxygen permeability and moisture absorption of the films.

    结果表明由于蛋白腹为亲水性膜,受环境湿度影响,其水分含量、分子间作用力有所不同,从而导致蛋白机械性能透湿湿率也随之发生变化

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