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Keyword [and emulsifying properties]
Result: 1 - 20 | Page: 1 of 3
1. Thermally Aggregation Behaviors' Interfacial And Emulsifying Properties Of Soy Protein
2. Enhancing The Foaming And Emulsifying Properties Of Soybean Protein Isolate By Enzymatic Modification
3. Study On Preparation And Emulsifying Properties Of 1-Dcanoyl-rac-glycerol And Glyceryl Monolaurate
4. Study On Improvement In The Solubility And Emulsifying Properties Of Wheat Gluten By Enzymatic Modification
5. Of Amps Modified Epoxy Resin And Emulsifying Properties
6. Study Of Preparation And Emulsifying Properties Of Soy Protein Isolate Fibrils-Sugar Beet Pectin Complexes
7. Study On Modification Of Oat Protein Isolate By Glycation Reaction And Emulsifying Properties
8. Preparation And Emulsifying Properties Of Core-Shell Interfacially Active Composites
9. Study On Preparation And Emulsifying Properties Of Hydrolysates Made By Limit Enzymatic Hydrolysis Of Sweet Potato Heat-denatured Protein
10. Enzymatic Modification And Emulsifying Properties Of Sugar Beet Pectin
11. Rheological And Emulsifying Properties Of Produced Fluid Containing Polymer
12. Preparation And Emulsifying Properties Of Nano Crystalline Cellulose (NCC)
13. Study On The Effect Of Phospholipase A1 Degumming On The Quality Of Camillia Oil And Emulsifying Properties Of By-products
14. Study On The Interfacial And Emulsifying Properties Of β-lactoglobulin Fibril/Typical Food Components
15. Study On Synthesis And Emulsifying Properties Of CO2-switchable Polymer Surfactant Pdeaema-co-PSVS
16. Synthesis And Emulsifying Properties Of Sulfonate Type Polymer Surfactants
17. Ultrasound-Microwave Assisted Acid Extraction And Emulsifying Properties Of Pectin From Potato Pulp
18. Study Of Preparation And Emulsifying Properties Of Potato Protein Hydrolysatesdextran Copolymer
19. The Aggregation,Structures And Emulsifying Properties Of Soybean Protein Isolate Induced By Synergism Between Ultrasound And Ionic Liquids
20. Structural Characterizations And Emulsifying Properties Of Chicory Root Pectin
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