Gel properties - Globe Thesis

Keyword [Gel properties] Result: 161 - 180 \| Page: 9 of 10
161.	Effect Of High-voltage Electric Field On Model Food Freezing Behaviors
162.	Effects And Mechanism Of Lipase On Gel Properties Of Surimi Gels From Catfish
163.	Effect Of Konjac Glucomannan With Different Degrees Of Deacetylation On Gel Properties Of Silver Carp Surimi
164.	Effects Of Ultrasonic Treatment On Physico-chemical Properties,Structure And Gel Properties Of Tuna(Thunnus Tonggol) Myofibrillar Protein
165.	Study On Glycosylation Modification Of Soy Protein Isolate And Its Gel Properties
166.	Effect Of High Pressure And MTGase Treatment On Gel Properties Of Wheat Gluten
167.	Effect Of Flaxseed Gum On Inhibition Of Catechin Myofibrillar Protein Interaction And Emulsification Gel Properties
168.	Effects Of Fats On The Stability Of Myofibrillar Protein Emulsions And Gel Properties Of Meat Batters
169.	The Effect Of Buckwheat Trypsin Inhibitor On The Gelling Properties Of Chicken Meat Gel
170.	Effect Of Fatty Acid Saturation On Emulsifying Properties And Gel Properties Of Salt-soluble Protein In Pork
171.	Mechanism Of Thermal Aggregation Of Mixed Myofibrillar Protein And Myosin From Hypophthalmichtys Molitrix And Nemipterus Virgatus
172.	Effects Of Arginine Assisted By Ultrasound On Physicochemical Properties And Gel Properties Of Nemipterus Virgatus Myofibrillar Protein
173.	Synergistic Effect Of Starch And Hydrocolloid On Gel Properties Of Silver Carp Surimi
174.	Study On Gel Formation And Gel Properties Of Walnut Protein
175.	Study On The Functional Properties And Application Of Carica Papaya Seed Protein
176.	Properties Of Mixed Gels Based On The Interaction Between Mesona Chinensis Polysaccharide And Different Types Starch Systems And The Development Of New Mesona Chinensis Jelly
177.	Effect Of Structural-changes Induced By Pyrophosphate On The Cross-linking Action Of Pork Myosin By TGase
178.	A Novel Cryoprotectants Selection And Its Mechanism Study Of Cryoprotectants For Frozen Nile Tilapia(Oreochromis Niloticus)Surimi
179.	The Gel Properties Of Freashwater Fish Surimi Gel And The Changes Of Myofibrillar Protein During Gel Fornation
180.	Study On Gelling Characteristics Of Tremella Polysaccharide And Production Process Of Tremella Soft Sweets
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