• functional properties - 引用次数：40

  Proteins have had many functional properties which could be improved by interaction between proteins and polysaccharides, and finally affected the properties of food system.

  蛋白质具有许多功能性质，这些性质由于多糖与蛋白质的交互作用而得到改善，从而影响食品体系的性质。

  参考来源 - 蛋白质与多糖类交互作用研究进展 Advances in Interaction between Proteins and Polgsaccharides
  functional property - 引用次数：12

  Influences from pre-rigor pre-blending on functional property of myofirillar protein were researched.

  研究结构如下：1、僵直前预混合影响肉肌原纤维蛋白功能性质。

  参考来源 - 僵直前预混合对乳化肠保水和质构性质的影响
  functionality - 引用次数：9

  Secondly, the nutrition value and functionality of HPI were studied.

  其次,研究了HPI的营养特性和功能性质。

  参考来源 - 汉麻籽分离蛋白的制备工艺、功能性质及应用研究
  function property - 引用次数：3

  The PE production of high pure degree is mainly applied to preserve the fruit and vegetable,product low methyl oxygen pectin,study the basic relationship of PE's behavior pattern and the pectin's structure and function property,and so on.

  高纯度的果胶酯酶(PE)酶制剂主要应用于果蔬保藏、制备低甲氧基果胶、研究酶的行为模式以及确定果胶结构和功能性质之间的基本关系等。

  参考来源 - 由商品果胶酶制剂制备高纯果胶酯酶制剂的研究
• functional properties - 引用次数：7

  Therefore, MD/WPI is considered an effective microencapsulating agent. Isolate soy protein drink (ISPD) using ginger oil and oleoresin were made and the functional properties and sensory evaluation were studied.

  研制了由大豆分离蛋白、生姜精油、油树脂等为主要成分的饮料(ISPD),研究了这种饮料的功能性质,并进行了感官评定。

  参考来源 - 生姜精油的提取及其微胶囊包埋的研究
• functional characteristics - 引用次数：2

  In this paper, the mechanisms of freeze-thaw cross-linking, enzymatic cross-linking and thermal cross-linking for proteins in the past 20 years are reviewed and the effects of cross-linking on functional characteristics, digestibility and food quality are discussed.

  本文综述了国内外近20 年来关于蛋白质冻融交联、酶促交联及热加工交联的机理，探讨了交联作用对蛋白质功能性质、蛋白质消化率及其对蛋白类食品品质的影响。

  参考来源 - 交联作用对蛋白类食品的影响
  functional property - 引用次数：1

  参考来源 - 蛋白质谷氨酰胺酶对米谷蛋白功能性质的影响

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