soybean protein 中文意思是什麼
soybean protein
解釋
大豆蛋白 刺激細胞新生，產生膠原纖維及彈力纖維，增強肌膚支撐組織的彈性與緊實-
Based on dyeing methods of sappanwood, application of sappanwood as natural plant dyestuff in natural silk, soybean - protein fibre, ramie and wool fabric was listed, implying some problems of natural plant dyestuffs and future application of sappanwood dyestuff was foreseen
摘要在對蘇木染色機理分析的基礎上，簡要例舉了蘇木作為天然植物染料在真絲、大豆蛋白纖維、苎麻以及羊毛織物中的應用，指出了天然植物染料存在的問題，對蘇木染料的應用前景作了樂觀的估計。 -
With different wheat flour as the material and isolated soybean protein as addition agent to manufacture frozen dumplings, the effect of soybean protein on the frozen dumpling quality was studied
摘要以陜168 ， 3 - 2 ，普冰143 ， 31 - 1 - 12和981共5個不同品種（系）的小麥粉為原料，以大豆蛋白為添加劑製作冷凍水餃，研究大豆分離蛋白對冷凍水餃質量的影響。 -
The bleaching process and chemical properties of soybean protein fibers
大豆蛋白纖維化學性能及漂白工藝研究 -
The conclude is the comfortability of the elastic knitted fabric made of soybean protein composite fiber is better than that of cotton, which make the soybean protein composite fiber suitable for knitted underwear
認為大豆蛋白彈性針織物的服用舒適性能良好，其優良的接觸舒適性和熱濕舒適性都在一定程度上好於棉針織物，是加工貼身針織內衣的理想面料。 -
The physical properties of the knitted fabric made of soybean protein composite fiber and cotton are tested, wear comparison testing on knitted underwear is made, and the wear comfortability of the two kinds of fabric is evaluated
摘要測試了大豆蛋白復合纖維針織物與棉針織物物理性能，同時對其針織內衣進行了穿著對比實驗，並主觀評價了兩種面料的穿著舒適性能。 -
The article introduces its spinning technology and the processing parameters of the top grade soybean protein fiber / micro - polyester blended anti - crinkle yarn
文章介紹了開發大豆蛋白超細滌綸高檔特高支抗皺紗線的紡紗工藝流程和工藝參數。 -
Effects of ph on the soybean protein stabilizing oil water emulsion and kinetics of its destabilization
水乳狀液的影響及其破壞動力學 -
The article addresses special properties of various silks and / or silk composite fabrics, dyes, and dyeing methods for dying of silk / cotton, silk / linen, silk / wool, silk / polyester, silk / spandex, silk / soybean protein fiber and silk / bamboo fiber, as well as precautions with the aim of covering the recent advances in the field in recent years and providing practical guidance for the production
摘要針對蠶絲復合織物各組分纖維的特點，綜述了近年來有關蠶絲棉、蠶絲麻、蠶絲羊毛、蠶絲滌綸、蠶絲氨綸、蠶絲大豆蛋白復合纖維、蠶絲竹纖維等蠶絲復合織物使用的染料種類、染色方法的選擇及在生產中的注意事項，以期全面反映該領域的研究進展，對實際生產有一定的指導意義。 -
Soybean protein fiber is of many excellent properties, but poor crinkle - proof and dimension statility
摘要大豆蛋白纖維具有許多優良的服用性能，但存在抗皺性和尺寸穩定性差的缺陷。 -
Making sure of the proper number which affects the quality of sausage by crossing experiment : 10 % starch, 12 % bone mire of chicken and 8 % soybean protein
並以感官評定為指標，通過正交試驗確定諸因素影響紅腸品質的最佳添加量為：大豆蛋白1 . 2 % 、鵝骨泥15 % 、澱粉5 % 。 -
Determining the quantity of starch, bone mire of chicken and soybean protein which had affection on the quality of sausage by single factor experiment, we could acquire the optimum additive scope
通過單因素試驗確定澱粉、鵝骨泥、大豆蛋白等添加量對紅腸品質的影響並確定最佳添加范圍。 -
The results showed that there was notable effect of soybean protein on the frozen dumpling quality, and it was different to the different ( lines ) wheat flour ; after adding appropriate amount of soybean protein, the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of shan 168, pubing 143, 31 - 1 - 12, 981 wheat flour dumpling both fell at different degrees, but the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of 3 - 2 wheat flour dumpling increased ; after adding soybean protein, the frozen and boiled appearance, eating sense, boiled and dumpling soup character of 3 - 2, 31 - 1 - 12, 981 wheat flour dumpling were improved, but the eating sense of shan 168 and the soup character of pubing 143 wheat flour dumpling were not affected, but other sensory indexes were obviously improved
結果表明，大豆蛋白對冷凍水餃質量有顯著影響，對不同品種（系）小麥粉水餃的影響不同；添加適量大豆蛋白，可使陜168 ，普冰143 ， 31 - 1 - 12 ， 981小麥粉水餃的凍裂率和烹煮損失率有不同程度的降低，但使3 - 2小麥粉水餃的凍裂率和烹煮損失率升高；添加大豆蛋白能明顯改善3 - 2 ， 31 - 1 - 12 ， 981小麥粉水餃冷凍后和煮后外觀、口感、耐煮性及餃子湯特徵；添加大豆蛋白雖對陜168水餃口感和普冰143水餃湯特徵無明顯影響，但可明顯改善其他感官指標。 -
Effects of high voltage pulsed electric fields on structural characteristics of soybean protein isolates
高壓脈沖電場對大豆分離蛋白結構特徵的影響 -
The principle, influence factor and material changes of preparing extruded soybean protein with twin - screwder - evaporater are introduced
摘要簡要介紹了擠壓膨化法生產大豆組織蛋白的原理及影響因素，並介紹了擠壓過程中物料的變化。 -
Application of membrane separation technique could improve the quality of refined oil and soybean protein isolate, prevent producing alkali washed wastewater, and high quality soybean lecithin, lysophosphatide and soybean oligosaccharide were obtained
膜技術的應用提高了精煉油、分離蛋白的品質，杜絕了堿煉廢水的產生，治理了乳清廢水達標排放的問題，同時得到了高品質的大豆磷脂、溶血磷脂及副產物大豆低聚糖等，為大豆精深加工膜技術產業化奠定了基礎。 -
The relation between the dye diffusion coefficients in the electrochemical dyeing of soybean protein fiber knitwear when changing the bath voltage and temperature was studied on regarding the dynamics
摘要從動力學角度出發，研究了大豆蛋白纖維針織物電化學染色染料擴散系數隨槽電壓、溫度的變化關系。 -
In this paper are established several sizing instructions based on the features of pure soybean protein fiber yarn
摘要針對細特大豆蛋白纖維純紡紗線的特性制定了幾種上漿配方。 -
On attractive serving tables in the s. m. ching hai vegetarian restaurant, there is a great variety of cooked and raw vegetables, and delicacies containing vegetarian meat made with either gluten or soybean protein
S . m .清海素食餐廳內部，各種蔬菜和生菜一應俱全，還有提供麵筋和豆蛋白素肉做成的多樣菜肴，多彩的素食餐桌。 -
The performances and related indexes of size, size film and sizing quality have been tested by a great deal of experiments with art optimized sizing instruction obtained for an ecological sizing of fine tex pure soybean protein fiber yarn
通過實驗，對其漿液、漿膜和漿紗性能及有關指標進行了測試，得出了細特大豆蛋白纖維純紡紗線生態上漿的最佳工藝配方。 -
Even though it is a vegetarian restaurant, its menu is similar to those of other restaurants. in fact, the s. m vegetarian restaurant serves more dishes than other restaurants because it uses gluten and soybean protein to make vegetarian meat, which is no different from animal meat in appearance, taste and texture
而s . m .素食餐廳比一般餐館多提供這么多菜肴的主要原因，是由於能夠用麵筋和豆蛋白為材料做出素肉的關系，其色香和嚼食上，和一般的肉食沒有什麼差別。
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