将自洽系综最优化方法（SCEO）推广到主链可变的分子体系，并以此来实现蛋白质复合物结合界面的柔性优化。
Self consistent ensemble optimization (SCEO) method was applied to the situation considering flexible backbones to predict the three dimensional structure of interfaces of protein complexes.
用流动法测定了大豆蛋白质在气液界面上的表面过剩浓度并回归了线性吸附方程。
Furthermore, surface excess concentration of soybean protein at gas liquid interface was measured by fluid method.
探讨了小分子乳化剂在界面上对食物蛋白质乳化特性的影响。
The paper discusses the effect of low-molecular weight emulsifier on the emulsifying properties of food protein.
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