Effects of high intensity pulsed electric field on the functional properties of soybean protein were studied.
该文研究了高压脉冲电场对大豆分离蛋白功能性质的影响。
This paper focuses on the functional properties and briefly reviews the major factors which affect functional properties of soybean protein isolates.
本文主要综述大豆分离蛋白功能性质，并简要概述影响大豆分离蛋白功能性质的主要因素。
Soybean protein are extensively used for processed food and traditional Chinese foods because of their functional properties and high nutritional value.
大豆蛋白的营养价值高、资源丰富、原料成本低，并且还与食品的嗜好性、加工性等各种功能性质相关联。
This paper introduced the classification and characteristics of soybean protein, and the application situation, functional properties, nutrition and health function in baking food.
介绍了大豆蛋白的分类和特点，以及在焙烤食品中的应用状况、功能特性和营养保健功能。
Traditional modifying technology on soybean protein isolate (SPI), can improve only one or some functional properties of SPI.
传统方法对大豆分离蛋白（SPI）进行改性，只可改善一个或几个功能性；
The soybean protein isolates are largely used in the food industry because of its high nutrition and its particular functional properties.
大豆分离蛋白因其高营养性和独特功能性质在食品工业中有着广泛应用。
The soybean protein isolates are largely used in the food industry because of its high nutrition and its particular functional properties.
大豆分离蛋白因其高营养性和独特功能性质在食品工业中有着广泛应用。
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