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Keyword [Low-field NMR]
Result: 1 - 20 | Page: 1 of 2
1. Study On Relationship Between The Pork Myofibrillar Protein Structure And It's Functionality Of Heat
2. Study On Characteristics Of Blood Protein Gelation And Its Influence On Formation Of Myofibrillar Protein Gel
3. Research On The Effects Of Processed Cheese Processing And Its Formula On The Product Quality
4. Effect Of Molecular Migration On The Hardening Of High-protein Food Systems
5. NMR Studies Of Water And Pore Evolution In Mine Backfill Slurry
6. Study On The High Efficiency And Low Energy Storage Technology Of Rapeseed
7. Study On Relationship Between Structural Changes And Water/Fat-binding Capacity Of Pork Meat Proteins
8. Study On Changes Of Stale Of Water And Quality Ndex In Quick-frozen Dumplings Flour Under Low Temperature Conditions
9. Improvement Of Baking Qualities Of Whole Wheat Saltine Crackers And Determination Of The Mechanism Of Water Migration
10. Research Of Hydrocarbon Pollution Detection Method Based On Low-Field NMR
11. Research On Chilled Mutton Quality Detectionbased On Low-field NMR Technology
12. Research On Rapid Detection Of Adulterated Camel Milk By Low-Field NMR Techniques
13. Preparation For The Antarctic Krill Oil Micro Capsules Based On Complex Coacervation And Spray Drying Technique
14. High Thro?ghput Screening Of High-yield Cephalosporin C Producing Stain And Measurement Of The Oil Contents Of Bioprocesses Using Low-field NMR
15. Research On Water Dynamics Of Instant Sea Cucumber In Multiple Freeze-thaw Processes
16. Quality Monitoring And Correlation Studies Of Turbot Flesh During Different Cooking Methods And Freezing-thawing Process
17. Study Of Pore Evolution And Damage Mechanical Characteristics Of Coals Under The Effect Of Liquid CO2 Cyclic Shock Fracturing
18. The Experimental Research Of Characteristics And Influence Factors Of Pore Fracture Of High Rank By LNMR
19. Study On Gas Adsorption Of Anthracite Using A Low-field NMR Relaxation Method
20. Effects Of Temperature, Vacuum And Addition Timing And Mass Transfer On Permeation Of Flavor Substance In Egg White Gels
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