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。
The results show that hydrogen bonds, electrostatic forces and hydrophobic interactions have important contribution to forming soybean protein transparent 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。
Hydrogen bond, hydrophobic interaction and electrostatic interaction were major forces in the formation of SPI 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。
The mechanisms of molecular forces affecting the formation of soybean protein transparent gels were studied.
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