介绍了热分析法在食品蛋白质研究中的应用，及该方法的原理和特点，详细论述了差示扫描量热法在食品体系各类研究中的各种应用。
This review introduces the application of thermal analytical methods to studies on protein in food systems. Its principle was demonstrated in brief, and its application was introduced in detail.
热分析法包括热重法、差示扫描量热法及其它。
Thermal Analysis includes thermogravimetry, differential scanning calorimetry and others.
用差示扫描量热法、热重分析法和拉伸试验法等测定了CDA—PLLGA的玻璃化温度、熔点、热失重性能、拉伸强度和降解性能。
The glass transition temperature Tg, melt point Tm, thermogravimetric curve, tensile strength and degradation rate of this blend were determined by DSC, TGA, tensile test and degradation test.
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