The studies of nonfreezing water of soybean protein components and its dispersions at acid pH: thermal and rheological properties are also cited. 有关大豆蛋白结合水及其分散相的热属性和流变性质研究,为在酸性条件下制备含大豆蛋白的半固体食品提供一定的理论基础。
Ultrastructural study on the microvasculature after nonfreezing 大鼠实验性非冻结性冻伤微血管系统超微结构的研究
An Experimental Study on Preservation of Human Split-thickness Skin Samples With a Nonfreezing Composite Cryoprotective Solution at-20 ℃ -20℃不结冰复合抗冻液保存异体皮的实验研究
The amount of freezing water and nonfreezing water were determined by differential scanning calorimetry ( DSC). 通过DSC测定了水凝胶中冻结水和非冻结水的组成。