Hydrogen bond, hydrophobic interaction and electrostatic interaction were major forces in the formation of SPI gels.
氢键、疏水相互作用和静电相互作用是形成大豆分离蛋白凝胶的主要作用力。
The results indicated that steric, electrostatic and hydrogen-bond donor fields were main factors to inhibition performance.
结果表明：立体场、静电场和氢键供体场是影响苯并咪唑缓蚀剂缓蚀性能的主要因素；
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