- soy所属的单词分类
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Food & Eating / 食物与饮食
[541]
salsa · spork · prime rib · pork chops · mochi · meatloaf · lima beans · hot sauce · dandelion greens · caramel apple
- 更多 网络例句 与soy相关的网络例句 [注：此内容来源于网络，仅供参考]
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Based on electro-characteristic and double electric layers models, directional mechanisms of soy protein molecular are analyzed for the first time on DC heating condition. After the main factors which effect soy protein gels transparency and strength being studied on DC heating condition, the different affects on soy protein gels transparency and strength by DC heating and water bath heating are analyzed and compared, and the transparent mechanisms of soy protein gels are further explored. In addition to temperature action as water bath heating, DC heating is added as electric field directional action. As a results, heating rate is increased. Directional range degrees of soy protein molecules are raised. These advantage the increase of soy protein gels transparency and strength. Microstructures of soy protein gels forming on DC heating condition are observed by SEM and the results showed that ordered structure of transparent soy protein gels on DC heating condition is more ordered than that of transparent soy protein gels on water bath heating condition.
首次从大豆蛋白的电特性和双电层模型上分析了直流电加热条件下，大豆蛋白分子定向的机理；通过对直流电加热条件下影响大豆蛋白凝胶透明性和强度主要因素的研究，分析和比较了直流电加热与水浴加热对大豆蛋白凝胶透明性和凝胶强度的不同影响，又进一步探讨了大豆蛋白凝胶透明的机理；直流电加热除了水浴加热中的温度作用以外，又增加了直流电场的定向作用，提高了加热速率，提高了大豆蛋白分子定向排列的程度，有利于蛋白质凝胶透明性和强度的提高；利用SEM对电场下大豆蛋白凝胶微观结构的观察，进一步证明了直流电加热比水浴加热形成的透明大豆蛋白凝胶微观结构具有更高的有序性。
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During the study of preparing soy-isoflavone solid dispersion tablet, disintegration time and dissolution rate of soy-isoflavone solid dispersion tablet was considered as inspection items, tempering uniformity design method was applied to optimize preparation prescription, partial least square method regression analysis was used to modeling for the data of uniformity design, the calculate results was consistent with the experiment validation results, and concluded that the optimizing prescription of soy-isoflavone solid dispersion tablet was Soy-isoflavone solid dispersion 0.18g, Amylum Pregelatinisatum 0.26g, CMSNa 0.03g, Gum Acacia 0.03g.
大豆异黄酮固体分散体片的制备研究中，由于大豆异黄酮固体分散体中的pvpk30含量较大，pvpk30本身的水溶性较好，不利于湿法制粒，且pvpk30是优良的干燥黏合剂，从而选择了全粉末直接压片法制备。
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Owing to the centuries—old historical accumulation of the culture of soy sauce vat in Shao Xing and wide know beyond the century after the Rate of Qing dynasty,these make nobody that does not say Shao Xing~soy sauce among the soy sauce industry since 19 century and nobody that does not know Shan Xing~soy sauce among kitcheners all over the country.
绍兴酱缸文化的悠久历史积淀和清代晚期以后跨世纪张扬，最终使得l9世纪以来天下酱业无人不说绍，九州之内司厨主中馈者鲜有不知绍兴者。
- 更多网络解释 与soy相关的网络解释 [注：此内容来源于网络，仅供参考]
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soy：大豆
慎选健康的蛋白质食物做为饮食来源,也就是选择含有不饱和脂肪酸的蛋白质食物,如鲑鱼(salmon),大豆(soy)等,尽量避免会增加胆固醇的饱和脂肪的那些东西,如肥牛肉、培根、全脂的乳制品等食物.
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soy：酱油
两天做了一套题,脑子一团糟,昨天老爹叫我去买酱油(soy)我买成了味精,买回家后老爸把我干瞪了半天,晚上找我谈话,问我是不是有心事,和男朋友吵架了. 我肯定是一口否定了,与其说是"谈"还不如说老爸在自话自说,我顶多也就充当旁听者,
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soy：黄豆
(8)黄豆(Soy) 好处:omega-3脂肪酸,维生素E,钾,叶酸,镁,硒; 用量:每日15克; 吃法:豆腐,豆浆,豆浆粉. (9)菠菜(Spinach) 好处:胡萝卜素,omega-3脂肪酸,维生素C和E,维生素 B1,铁,钙,镁,锌; 用量:熟吃1杯,生吃2杯; 吃法:做汤,
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soy：中国酱油
saucer:茶碟 | soy:中国酱油 | champagne:香槟酒
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soy sauce：酱油
[正文快照]:焦糖色素(caramel pigment)也称焦糖,酱色,是目前食品工业中较受欢迎的一种食品添加剂. 焦糖色素是以淀粉糖浆、...caoh、焦糖色素(carmael colouring)酱油(soy sauce)...
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