青云英语翻译

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翻译结果1翻译结果2 翻译结果3翻译结果4翻译结果5

翻译结果1复制译文编辑译文朗读译文返回顶部

The egg white protein is the best food of high quality protein, but its heat is easy to coagulation, viscosity and other properties, limiting its application in food processing. Proteolysis can improve the functional properties of eggs, egg white protein and egg white protein hydrolyzate, egg white

翻译结果3复制译文编辑译文朗读译文返回顶部

Egg white protein is the best quality of protein in the food, but because of its heat coagulation, properties such as viscosity, limit its application in food processing. Hydrolysis can improve the functional properties of egg and egg white protein and hydrolysate of egg white proteins with egg whit

翻译结果4复制译文编辑译文朗读译文返回顶部

egg white protein in food is the most ideal high quality proteins, but because of its extreme heat to freezing, nature, such as high viscosity, limiting its application in the food processor. Use egg protease hydrolysis can improve the egg white protein function, and egg white protein hydrolysate ha

翻译结果5复制译文编辑译文朗读译文返回顶部

The egg white protein is in food the most ideal high quality protein, but because it is heated easily to coagulate, the viscosity in a big way and so on the nature, has limited it in the food processing application.May improve the egg egg white protein using the protein enzyme hydrolysis the functio
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