carrageenan 中文意思是什麼

carrageenan 解釋
角叉菜膠
  1. Studies on the mechanism of combined gelation formation of myosin and - carrageenan

    卡拉膠混合膠凝機理的研究
  2. Examples of natural gums are extracts from seaweed like agar, carrageenan irish moss and alginate

    例如由海藻seaweed所萃取出天然樹膠如石花菜agar海苔carrageenan : irish moss藻膠alginate 。
  3. Studies on the effects of physical forces on gel texture properties of - carrageenan

    卡拉膠凝膠體質構特性影響的研究
  4. Gelling mechanism of soy protein - - carrageenan blends

    卡拉膠復合凝膠機理的研究
  5. Preparation and the biological activities of phthaloyl - carrageenan

    卡拉膠的合成及其生物活性
  6. Preparation of carrageenan microspheres

    納米卡拉膠微球的制備
  7. Screening of methods for acylating - carrageenan with middle molecular weight

    卡拉膠乙酰化方法的篩選
  8. Preparation and characterization of o - succinyl derivative of - carrageenan

    琥珀酰基化衍生物的制備與表徵
  9. Advances in the research of - carrageenan

    卡拉膠研究進展
  10. Oxidative degradation of - carrageenan

    卡拉膠的氧化降解
  11. The best gelatin forming conditions of carrageenan in cooking sausage

    卡拉膠在蒸煮香腸中的最佳凝膠形成條件
  12. For further observation the influence of some polysaccharides including free heparin, lmw heparin, cs - a, cs - c, ha, dxs, fucoidan and carrageenan family on the interaction of heparin with ifn -, 1. 5 ng ifn - y was preincubated at 37 for 30 mins in the presence and absence of different concentration of these polysaccharides before addition to coated well

    16拜g / ml ） 。結論}浙江大學碩士學位論文多糖與工fn一y的結合是一個復雜的過程， el工sa是一個簡單、靈敏的體外研究蛋白與多糖相互作用的方法，能夠在納克水平檢測到工fn一y與肝素的結合。
  13. Based on the above results, a method for producing l - alanine from l - aspartic acid using immobilized pseudomonas dacunhae cells was investigated in this thesis. the cells were immobilized with k - carrageenan and treated with two kind of hardening agents

    結果發現，以-卡拉膠作為包埋劑、再經兩種硬化劑處理得到的固定化細胞，具有較高的酶穩定性和回收率。
  14. Lin, k. w., keeton, j. t. ( 1999 / 1 ). interactions of alginate, carrageenan and myofibrillar proteins in an emulsion model system during thermal treatment. food sci., vol. 26, no. 4, p. p. 423 - 430

    林國維，莊啟祥（ 1999 / 1 ） 。原料肉經浸漬液處理對低脂中式香腸理化及貯藏壽命的影響。食品科學，第26卷，第6期，頁583 - 595 。
  15. The effects of intrathecal administration of interleukin - 1 on the carrageenan hyperalgesia and acupuncture analgesia in rats

    對炎癥痛敏反應和針刺鎮痛作用的影響
  16. The study of interactional properties of melting cartilage and carrageenan system

    鱘魚軟骨骨膠與卡拉膠凝膠特性的研究
  17. The effect of scutellarin on hemorheology of rat thrombus model induced by carrageenan

    燈盞花素對角叉菜膠誘導的血栓模型大鼠血液流變學參數的影響
  18. Cellulase treatment studies on effects on extraction yield and quality of carrageenan

    酶法處理沙菜藻體對卡拉膠得率和品質的影響研究
  19. Effects of - carrageenan on characteristics of soy protein isolate emulsion gels

    卡拉膠對大豆分離蛋白乳濁凝膠特性的影響
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