Gel strength - Globe Thesis

Keyword [Gel strength] Result: 61 - 80 \| Page: 4 of 5
61.	Study On Formula Of Preserved Egg Of Schisandra Chinensis And Application Of Ultrasonic Assisted Processing Technology
62.	Modification Of Porcine Myofibrillar Protein Gel And Study Of Compound Pork Meatballs
63.	Preparation And Characterization Of Skin Gelatin From Chum Salmon(Oncorhynchus Keta) And Its Edible Film Study
64.	The Study Of Geometric Sustained Release Tablets Of Propranolol Hydrochloride
65.	Development And Quality Analysis Of The Low Sugar Compound Jam With Hawthorn And Jujube
66.	Preparation Of Sago Fluidity Starch And Its Film Forming And Gelling Properties
67.	Study On The Processing Technology Of Lotus Paste With Low Sugar And Fat Content
68.	Removing The Off-odor Of Common Carp And The Preparation Of Fish Balls
69.	Study On The Development And Preservation Technology Of Fresh Fish Products
70.	Research On The Preparation And Characteristics Of Low-ester Pectin
71.	Effect Of Ultrasound Assisted TG Enzyme Treatment On Gel Properties Of Myofibrillar Protein From Silver Carp And Its Application
72.	Effect Of Pollock Fish Bone Powder On The Properies Of Surimi Gel
73.	Effect Of Sodium Tripolyphosphate On Functional Properties Of Myofibrillar Protein And Its Application In Emulsified Sausage
74.	Effects Of Different Frozen Treatment Methods On Quality Characteristics Of A.baerii Surimi And Optimization Of Gel Conditions Of Squid Chop
75.	The Research Of Fermentation Process Optimization And Properties Of Curdlan By Agrobacterium Sp.
76.	The Gel Behavior And Mechanism Of Polysaccharide-fish Gelatin Composite System
77.	Study On The Synthesis And Performance Of Cellulose Modified Super Absorbent Resin
78.	Effect of gel strength on drug release from swellable matrices through polymer erosion
79.	Variability in starch rheological and thermal properties from commercial corn hybrids and its effect on food functional properties
80.	Correlation of FTIR spectra of protein gels to rheological measurements of gel strength
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