Preparation of a novel pigment paste containing no casein;
新型无酪素颜料膏的制备
Preparation of the casein-montmorillonite intercalation nanocomposite and its water resistant performance research;
酪素/蒙脱土插层复合物制备及其耐水性能研究
Study on Graft Copolymerization of Casein and Vinyl Monomer Initiated with Super Valence Trans-Metals;
超常价态过渡金属引发酪素与烯类单体接枝共聚反应的研究
Study on the optimal using conditions of processing of Yak'Qula'edible casein;
食品级曲拉干酪素工艺条件优化研究
Chymosin choice and technology parameters optimization of Yak's "Qula" casein;
牦牛“曲拉”干酪素凝乳酶的选择及工艺参数优化
Research progress of the casein label adhesive;
干酪素型啤酒标签胶的研究进展
The film- forming performance of modified casein was studied by applyingitto leather finish.
通过正交试验,用己内酰胺和丙烯腈等,对酪素进行改性,研究了改性酪素的成膜性能,并将所得的改性酪素应用于成品革的涂饰,结果表明:改性反应较适宜温度75℃、酪素浓度16%、单体用量50%,改性酪素较酪素涂饰的皮革成品耐折性优良、柔软性好,克服了酪素成膜硬、不耐湿擦、易发生变质等不足。
The influence of reac- tion condition and monomer ratio on the quality of modified casein was investigated.
研究包括反应条件和单体的配比对改性产品质量的影响,以及加入不同品种的阳离子表面活性剂,对改性酪素本身、改性酪素的成膜性能及涂饰后皮革表面手感的影响。
The results showed that the characterizations of film were increased by modification,the soft and hard modified casein products were obtained.
同时，对改性酪素的成膜性能、涂饰应用性能进行了研究。
by orthogonal design table L_9 (3~4);the casein method was used to determine the content of tannins.
方法:本试验采用超声波法提取刺玫果总鞣质,用正交设计L_9(3~4)表优选超声提取的条件,采用干酪素法测定总鞣质含量。
Objective:To establish a stable method for determining the content of tannins in Heterophlla leaf by casein method.
目的：建立稳定的干酪素法测定榛叶鞣质的方法。
by casein method.
方法:用干酪素法测定鞣质含量。
Study on the Separation of a-Casein and β-Casein from Yak Casein and Nutritional Evaluation of β-Casein Formula Powder;
干酪素酪蛋白组分分离技术及β-酪蛋白配方粉的营养评价研究
Electrosynthesis of Cellulose-asein Complexe
酪素-纤维素复合物的电化学异相合成
Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review
酶凝干酪素凝胶性研究进展及其在干酪中的应用
Study on Avoidance of Browning During Fine Finishing of Crude Casein
粗干酪素精加工过程中防止褐变的研究
Analyse Problems of Eliminating Sediment and Improving Separate Efficiency in Producing Caseins
提取干酪素分离过程中排渣及效率问题的研究
Technology on Modification of Casein and properties of Productions
酪素改性的技术手段与改性产品的性能特点
Synthesis and Characterization of Graft Casein Resin Modified with Multi-monomers
多元单体接枝改性酪素树脂的合成及表征
corn protein fiber,pea protein fiber
人造蛋白纤维:酪素纤维、玉米蛋白纤维、大豆蛋白纤维等
Study on Graft Copolymerization of Casein and Vinyl Monomer Initiated with Super Valence Trans-Metals;
超常价态过渡金属引发酪素与烯类单体接枝共聚反应的研究
Stable Isotope Analysis of Elements in Kerogen
干酪根中各种元素的稳定同位素分析
Studies on Technology and Influence Factors of the High-Moisture MOZZARELLA Cheese;
高水分MOZZARELLA干酪的生产工艺及影响因素研究
The Analysis of Supply and Demand Factors in Chinese Cheese Market;
我国干酪市场需求与供给的影响因素分析
Effect of Extracts from Bamboo Leaves on the Tyrosinase and Melanoma Cells
竹叶提取物对酪氨酸酶和黑色素瘤细胞的影响
Study of tyrosinase inhibiting activity of 3-O-ethyl-L-ascorbic acid
3-O-乙基维生素C抑制酪氨酸酶性能的研究
The Sensory Evaluation Factors and Sensory Quality Control of Cheddar cheese
契达奶酪的感官评定要素及质量控制方法
Inhibitory Effect of Ginkgolic Acids GA_1 on Mushroom Tyrosinase and B-16 Cell
银杏酸GA_1对酪氨酸酶和黑色素瘤细胞的作用
Effects of Peptide yy and Vitamin E Succinate on Proliferation and Apoptosis in Human Esophageal Adenocarcinoma Cell Line SEG-1;
酪酪肽和维生素E琥珀酸酯对人食管腺癌SEG-1细胞增殖与凋亡的影响
Effects of Glossy Privet Fruit on the Tyrosinase Activity and Melanogenesis of Cultured Human Melanocytes;
女贞子对人黑素细胞酪氨酸酶活性和黑素合成影响的实验研究