ph sensitive hydrophobic gels ph敏感的疏水型凝胶
The results show that hydrogen bonds, electrostatic forces and hydrophobic interactions have important contribution to forming soybean protein transparent gels.
结果表明：氢键、静电力和疏水作用对大豆蛋白透明凝胶的形成具有重要的影响。
Hydrogen bond, hydrophobic interaction and electrostatic interaction were major forces in the formation of SPI gels.
氢键、疏水相互作用和静电相互作用是形成大豆分离蛋白凝胶的主要作用力。
The deswelling of gels was observed under non contact electric fields, while the gels with the longer hydrophobic side chains proceeded as welling before deswelling.
该凝胶在非接触电场中发生消溶胀，但疏水侧链较长的凝胶在发生消溶胀之前经历了一个溶胀过程。
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