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Keyword [emulsifying stability]
Result: 1 - 12 | Page: 1 of 1
1.
Microencapsulation Of Mint Oil
2.
Emulsifier And Elements Effecting Study In Oil Displacement Process Of Surfactant-Polymer Flooding
3.
Effects Of Processing Conditions And Frozen On Emulsifying Properties Of Pork Myofibrillar Proteins
4.
Preparation Of Soy Protein With Better Emulsifying Stability By Enzymatic Modification And Its Application In Ice Cream
5.
Research On Soy Protein Isolate Of Ultrasonic-alkylation Modification And Application On Milk Tea
6.
Research On Citrus Pectin-Soy Protein Isolate Electrostatic Interaction,Characteristic Of Interfacialadsorption And Emulsifying Stability
7.
Preparation And Characterization Of Octenyl Succinic Esters Of Soybean Soluble Polysaccharide
8.
Preparation,Characterization And Applization Of Starch Spherulites
9.
Effects Of Fats On The Stability Of Myofibrillar Protein Emulsions And Gel Properties Of Meat Batters
10.
Effect Of Ultrasound Combined With Protease Enzymatic Hydrolysis On Solubility And Emulsifying Stability Of Egg Yolk Powder
11.
Effect Of Flaxseed Gum On The Emulsified And Gelling Properties Of Minced Meat Products
12.
Study On Flat-rheology Synthetic-based Drilling Fluid For Deepwater Drilling
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