egg white protein - Globe Thesis

Keyword [egg white protein] Result: 41 - 60 \| Page: 3 of 4
41.	Preparation Of Hydrolysate From Preserved Egg White And Its Anti-inflammatory Activity And Application
42.	Studies On Key Techniques And Its Characteristics Of Egg Albumin Enzymolysis
43.	Preparation Of High Internal Phase Pickering Emulsion Stabilized By Egg White Protein And Its Properties Of Embedding Curcumin
44.	Effect Of Small Molecule Additives On Gel Properties Of Egg White Protein
45.	Effects Of Different Processing Methods On Rice Dough And Bread Quality
46.	Development Of Fat Mimetic In Coffee Mate
47.	ACE-renin Inhibitory Mechanism And Absorption Pathway Of Egg White Derived Peptides
48.	Effects Of Heat Treatment On The Aggregation Behavior And Interface Properties Of Egg White Protein
49.	Preparation Of Egg White Protein-based Nisin Nanoparticles And Their Antibacterial And Fresh-Keeping Application
50.	Study On The Preparation And Adsorption Purification Mechanism Of Low Phenylalanine Egg White Peptides
51.	Study On The Preparation Of Egg White Protein-chitosan Emulsion And The Stability Of Loaded ?-carotene
52.	Study On The Gel Properties Of Potato Protein By Ultrasonic Treatment And Egg White Protein Composite
53.	Construction And Antibacterial Properties Of Phosphorylated Egg White Protein Colloidal Particles For Delivery Of Cinnamon Essential Bark Oil
54.	Preparation And Appliaction Of Fat Analogue Produced By Soy Protein Isolate And Egg White Protein Compound
55.	Construction And Application Of The Antioxidant Carrier: Egg White Protein-polyphenol Conjugates
56.	Research Of Procyanidins On Covalent Conjugation Application In Modification Of Egg White Protein
57.	Study On The Mechanism Of Irradiation Treatment On The Functional Properties Of Egg White Protein
58.	Study On The "Alkali-induced Liquefaction" Behavior Of Egg White Protein Gel Induced By Strong Alkali
59.	Investigation Of The Regulation Mechanism Of Free Radicals-induced Oxidation On The Structural And Functional Properties Of Egg White Protein
60.	Study On The Effect Of Sodium Tripolyphosphate On The Gel Properties Of Egg White Protein-polysaccharide Complex System
<<First <Prev Next> Last>> Jump to