Enzymatic Modification - Globe Thesis

Keyword [Enzymatic Modification] Result: 101 - 119 \| Page: 6 of 6
101.	Modification And Compounding Of Biological Enzymes And Their Application In Papermaking Process
102.	Enzymatic Modification Of Pea Protein Isolate And Its Application
103.	Study On The Modification Of Sweet Potato Dietary Fiber By Compound Enzyme And The Functional Properties Of Products
104.	High Value Utilization Of Tomato Peels Based On Enzymatic Hydrolysis
105.	Studies Of The Polysaccharide Hydrolases From Abalone(Haliotis Discus Hannai) Viscera And Enzymatic Modification For Konjac Gum
106.	Modification,Structural Characterization And Antioxidant And Probiotic Activities Of Hawthorn Pectin
107.	Study On Enzymatic Modification Assisted By Superfine Grinding Of Millet Bran And Its Application In Biscuits
108.	Characteristics Of Two Amylases Derived From GH13 Family And Evaluation Of Their Application In The Preparation Of Modified Potato Starch
109.	Functional Properties Of Rice Bran Protein Hydrolysate And The Stability Of Its Composite Emulsion With Polysaccharide
110.	Enzymatic Preparation And Application Research Of Starch Phosphate
111.	Research On Modification Of Wheat Starch Granules By Maltogenic α-amylase And Its Relationship With Retrogradation Properties
112.	Enzymatic Modification Of Chia Seed (Salvia Hispanica L.) Dietary Fiber And In Vitro Digestion
113.	Study On Preparation Of Slowly Digested Starch By Compound Enzyme
114.	Extraction And Enzyme Modification Of Silver Carp Scale Gelatin And Physicochemical Stability Of Fish Oil-loaded Emulsion
115.	Study On The Combined Modification Of Glutinous Rice Protein By Freezing Ball Milling And Enzymatic Hydrolysis
116.	Effects Of Maltogenic α-amylase And Neutral Protease On Eating Quality Of Fermented Rice Cake
117.	Study On The Enzymatic Modification Of Steviol Glycosides Catalyzed By Glycosyltransferase
118.	Study On Enzymatic Modification And Application Of Several Fish Gelatins
119.	Study On The Effect And Mechanism Of Enzymatic Hydrolysis Of Arabinoxylan On The Quality Of Sub-frozen Storage Dough
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