Myofibrillar proteins - Globe Thesis

Keyword [Myofibrillar proteins] Result: 1 - 20 \| Page: 1 of 4
1.	Study On Transglutaminase-Induced Crosslinking On Gelation Of Myofibrillar/Soy Protein Isolate Mixtures
2.	Study On Improvement Of Functional Properties Of Silver Carp Myofibrillar Proteins By Glycosylation Reaction
3.	The Effect Of Transglutaminase On Gel Properties Of Myofibrillar Proteins Of Jumbo Squid(Dosidicus Gigas)
4.	Effects Of Different Treatments On Gel Properties Of Mixture Of Myofibrillar Protein And Soy Protein Isolate
5.	Studies On Influencing Factors And Characters Of Heat-induced Myofibrillar Proteins And Pork Gel
6.	The Researches Of The Extraction Of Myofibrillar Proteins Of The Chicken Chest Meat And The Gelation Properties
7.	Study Effect On Chemical Interactions Of Myofibrillar Protein Gels
8.	Effects Of Different Treatment Of Temperature And Addition On Functional Properties Of Porcine Myofibrillar Proteins
9.	The Relationships Of Frozen Storage, Porcine Myofibrillar Protein Oxidation And Quality Of Pork Products
10.	Analysis Of Phosphoproteome Of Ovine Muscle With Different Tenderness
11.	Quality Evaluation And Functional Properties Of Myofibrillar Proteins Of Cultivated Crocodile(Crocodylus Siamensis) Muscle
12.	Study On The Mechanism Of Heat-Induced Gelation Of Myofibrillar Proteins
13.	Effects Of Processing Conditions And Frozen On Emulsifying Properties Of Pork Myofibrillar Proteins
14.	Researches On The Properties Of Common Carp(Cyprinus Carpio) Myofibrillar Proteins
15.	Mechanism Of Crude Extract From Alaska Pollock And Beef Muscle In Tenderizing
16.	Study On The Relationship Of The Structure And Heat-Induced Gelation Of Pork Myofibrillar Proteins Based On Different PH
17.	Research On The Properties Of Myofibrillar Proteins In The Chicken Thigh Mucsle
18.	Effect Of Pre-Emulsification On Emulsifying And Gelling Properties Of Low-Saturated Fat-Protein System
19.	Influence Of Protein Oxidation On Myofibrillar Proteins Degradation And Meat Eating Quality From Bovine During Postmortem Ageing
20.	Effect Of Protein Oxidation On Heat-Induced Gel And Physicochemical Properties Of Chicken Breast Myofibrillar Proteins
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