and emulsifying properties - Globe Thesis

Keyword [and emulsifying properties] Result: 21 - 40 \| Page: 2 of 3
21.	Extraction,Isolation,Structure Characterization And Emulsifying Properties Of Salt Soluble Protein From Peony(paeonia Suffruticosa Andr.)Seed
22.	Studies On The Preparation And Emulsifying Properties Of Natural Flax Protein Emulsifier
23.	Thermal Aggregation Behaviors,Interfacial And Emulsifying Properties Of Myosin
24.	Effect Of Pyrophosphate-induced Structural Changes Of Oil-water Interface Proteins On Oxidative Stability And Emulsifying Properties Of Emulsion
25.	Extraction And Emulsifying Properties Of Pectin From Persimmon Peel
26.	Effects Of Transglutaminase And Spray Drying Conditions On Gelling And Emulsifying Properties Of Egg White Powder
27.	The Effect Of Thermosonication On Structural,interfacial,and Emulsifying Properties Of Mung Bean Protein Isolate
28.	Study On Synthesis And Emulsifying Properties Of PEO-PPO-Long Chain Fatty Acid Polyether Ester
29.	Study On The Influence Of Interfacial And Emulsifying Properties On The Percolation Characteristics Of SP System
30.	Thermally Aggregation Behaviors And Emulsifying Properties Of Rice Glutelin And Plant Design
31.	Effects Of High Pressure Homogenization On The Structural And Emulsifying Properties Of Peony Seeds Protein
32.	Study On Physicochemical,rheological And Emulsifying Properties Of Polysaccharides Extracted From Stems Of Dendrobium Officinale
33.	Study On Preparation And Emulsifying Properties Of Citrus Dietary Fiber
34.	Study On The Physicochemical And Emulsifying Properties Of Ovalbumin Modified By Ultrasonically Assisted Glycation
35.	Study On The Chemical Composition And Emulsifying Properties Of Polysaccharides From Chin-brick Tea
36.	Effect Of Slaughter Age On The Quality Characteristics Of Yak Beef And Its Mechanisms
37.	Effect Of Steam Flash Explosion On Maillard Reaction And Emulsifying Properties Of High Temperature Rice Bran Meal
38.	Preparation And Emulsifying Properties Of Porcine Skin Functional Protein Powder And Its Synergistic Mechanism With Myofibrillar Protein Gel
39.	Effects Of Glycosylation Modification On The Structure And Emulsifying Properties Of Gelatin
40.	Effect Of High-pressure Homogenization On Maillard Reaction And Emulsifying Properties Of Soybean Protein Isolates
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