For improving functionality of alcohol leaching soy protein concentrate, physical modification by microwave was studied.
为改善醇提大豆浓缩蛋白的功能特性，采用微波技术对醇提大豆浓缩蛋白进行物理改性。
Research progress of adhesives made from chemical modification of soy protein;
对大豆蛋白质组分及其亚基的分析方法进行了评述。
Research progress of adhesives made from chemical modification of soy protein;
对大豆蛋白质组分及其亚基的分析方法进行了评述。
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