Font Size: a A A
Keyword [gel properties]
Result: 21 - 40 | Page: 2 of 10
21. The Effects Of High Shear Dispersing Emulsification Technology On Soy Protein Isolate Gel Properties And Microstructure
22. Study On The Gel Properties Of The Coagulation By Transglutaminase Producing Soy Peptone
23. Effect Of Pediococcus Pentosaceus Enzyme On Gel Properties Of Fermented Silver Carp Surimi
24. The Composite Gel Properties Of Egg White And Soybean Protein Isolate
25. Investigation Of The Gelation Process And Gel Properties Of Polyacrylonitrile Solutions
26. Study On The Structure And Properties Of Egg White Picked With Mental Ions
27. Study On Preparation And Application Of Micronized Fish Paste
28. Study On The Gel Properties Of κ-carrageenan And Synergistic Effect Of κ-carrageenan And Konjac Gum
29. Effects Of Polysaccharides On The Gel Properties Of Myofibrillar Protein And Soy Protein Composite
30. Effects Of Low-moisture Potato Starch On The Gel Properties Of Silver Carp Surimi
31. Factors Acting On The Acoustic Field And The Effects Of Ultrasound On The Gel Properties Of Surimi
32. Effect Of Salt Ions On The Gel Properties And Microstructure Of Soy Protein Isolate
33. Effects And Mechanism Of Microbial Transglutaminase And Sarcoplasmic Proteins On Gel Properties Of Porcine Myofibrillar Protein
34. Quality Evaluation And Functional Properties Of Myofibrillar Proteins Of Cultivated Crocodile(Crocodylus Siamensis) Muscle
35. The Study On The Effect Of Processing Techniques On The Trachinotus Ovatus Surimi Gel Properties And Surimi Protein Denaturation During Frozen
36. Study On Processing Functionalities And Application Of Bovine Plasma Proteins
37. Study On The Mechanism Of Heat-Induced Gelation Of Myofibrillar Proteins
38. Research About Preparation Process Optimization And Gel Properties Of Inulin
39. Researches On The Properties Of Common Carp(Cyprinus Carpio) Myofibrillar Proteins
40. Study Of Mechanism On Prok Polyphosphatases In Regulation Of Muscle Protein Gel Properties
  <<First  <Prev  Next>  Last>>  Jump to