Phospholipids, we remember, are amphipathic molecules.
我们记得磷脂是亲水脂的分子。
Glycerol is a constituent of all fats and phospholipids.
甘油是所有脂肪和磷脂的组成部分。
Apoptosis has a correlation with the phospholipids loss.
凋亡的发生与磷脂脱失具有平行关系。
The advances in physical and chemical modification methods of phospholipids were reviewed.
综述了国内外磷脂物理和化学改性方法研究的进展。
The methods of qualitative and quantitative analysis of the phospholipids are established.
磷脂色谱定性及定量分析方法的建立。
Seed Oil, Dead Sea Mineral Water, Olive Oil, Evening Primrose Oil, Liposomes (Phospholipids).
琉璃苣菜籽油，死海矿物水，橄榄油，晚樱草油，脂质体(磷脂)。
The total synthetic scheme of glycerol phospholipids was designed with the precursor glycerol.
本文以丙三醇为前体化合物，设计出了含相同碳链的甘油磷脂的全合成路线。
Borage Seed Oil, Dead Sea Mineral Water, Olive Oil, Evening Primrose Oil, Liposomes (Phospholipids).
琉璃苣菜籽油，死海矿物水，橄榄油，晚樱草油，脂质体(磷脂)。
For example, the sphingomyelins can be classed as phospholipids because of the presence of phosphate.
例如神经鞘磷脂可被划分为磷脂，因为存在磷酸脂。
What drove the transition from such membranes to modern ones, which are based on the more complex phospholipids?
这种的简单膜结构转变成现代的基于磷脂的版本是由什么驱使的？
In recent years, high purified phospholipids are in great need in pharmaceutical, cosmetic and food industries.
近年来，高纯度磷脂在医药、化妆、食品工业中的需求很大。
Platelet and erythrocyte membrane cholesterol, total phospholipids and individual phospholipids were quantified.
分别测定血小板及红细胞膜胆固醇、总磷脂含量及磷脂各组分含量。
Conclusion Soybean phospholipids help mice to raise the contents of collagen in skin and to resist skin's senility.
结论大豆磷脂可提高皮肤中胶原蛋白含量，具有延缓皮肤衰老作用。
Conclusion Active phospholipids could increase the contents of collagen in skin, and its anti-ageing effects is good.
结论活性磷脂可提高皮肤中胶原蛋白含量，提示活性磷脂具有延缓皮肤老化的作用。
Each side of these phospholipids was a layer of protein molecules, rather like the bread on either side of a sandwich.
在两层磷脂的表面皆贴有一层蛋白质分子，很像位于三文治表面的两层面包。
The fatty acid tails on phospholipids can be saturated with no double bonds or unsaturated with one or more double bonds.
磷脂上的脂肪酸尾部可以是没有双键的饱和的，也可以是有一个或多个双键从而不饱和。
The chemical modification techniques of natural phospholipids and characteristics of products were reviewed in this paper.
介绍了天然磷脂的化学改性方法及其改性物的性能特点。
The usage of natural phospholipids was limited for the disadvantages of short life, frangibility to oxidation and less stableness.
但天然磷脂作为脂质体膜材，由于其寿命短、易被氧化、稳定性差等缺点，应用受到限制。
We demonstrate the biology and chemistry character of soybean phospholipids, and the preparation and character of their modification.
介绍了大豆磷脂的生物特性及化学性质，以及部分改性产物的性质与制备方法。
The dough extension tests were done manually, by TPA and extension test through texture analyser after soybean phospholipids addition.
将大豆磷脂应用于面条中，进行了手工拉伸、质构仪tPA和拉伸实验等测定。
The relationship between molecular weight distribution of phospholipids reverse micelle in soybean miscella and temperature was analyzed.
分析了大豆混合油中磷脂反相胶束的分子量分布和温度的关系。
A primitive RNA might have catalysed the synthesis of phospholipids, but what advantage would phospholipids have conferred on primordial cells?
一种原始的RNA可能催化了磷脂的合成，但是磷脂又授予了原生细胞什么优势呢？
The technical progress in application of natural phospholipids and its modified products in leather chemicals was summarized in this paper.
评述了天然磷脂及其改性物在皮革化学品开发中应用的技术进展。
The methods of the modification of phospholipids were summarized, such as hydroxylation, hydrogenation, hydrolyzation, acetylation, and so on.
本文主要介绍了磷脂的化学改性方法，例如：羟基化、氢化、酶水解、酰化等。
The ethanol was selected as extraction agent on the basis of organic and inorganic value ration (I/O) of phospholipids and low carbon alcohol.
通过比较低碳醇的有机和无机性比值（I/O），选择了乙醇为溶剂进行萃取制备高卵磷脂含量的大豆粉状磷脂。
As the main objective, micellar electrokinetic capillary chromatography (MECC) was established for the separation and analysis of phospholipids.
重点建立了磷脂的胶束电动毛细管色谱(MECC)分离分析方法。
High egg quality fish meal, Antarctic shrimp meal, active yeast, spirulina, natural phospholipids, a variety of high-quality minerals and vitamins.
高蛋质鱼粉、南极虾粉、活性酵母菌、螺旋藻、天然磷脂，多种优质矿物质及维生素等。
This article investigates the effect of phospholipids emulsified oil of different ratio on noodle color, noodle cooking quality and texture quality.
实验结果表明，随着磷脂乳化油的配比及添加量的不同，面条颜色、蒸煮品质、质构品质均有明显变化。
This article investigates the effect of phospholipids emulsified oil of different ratio on noodle color, noodle cooking quality and texture quality.
实验结果表明，随着磷脂乳化油的配比及添加量的不同，面条颜色、蒸煮品质、质构品质均有明显变化。
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