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Keyword [emulsifying properties]
Result: 161 - 180 | Page: 9 of 10
161. Preliminary Study On Preparation,Properties,Drug Delivery Of Hydrogel Extracted From Mulberry Leaves
162. Effect Of Slaughter Age On The Quality Characteristics Of Yak Beef And Its Mechanisms
163. Study On The Emulsifying Properties Of The Sucrose Esters
164. Preparation And Properties Of Hydrophobic Modified Pullulans And Theirs Applications As Nanocarriers
165. Study On Modification And Emulsification Mechanism Of Alkaline Soluble Polysaccharides From Sugar Beet Pulp
166. Water Solution Dispersibility And Oil/Water Interfacial Properties Of PSE-like Chicken Breast Myosin
167. Preliminary Study On Gelation And Emulsification Properties Of Crocodile Meat Myofibrillar Protein
168. Study On The Synthesis Of Rosin/hydrogenated Rosin Xylitol Ester By Subcritical CO2-hot Compressed Water And Its Surface/emulsification Properties
169. Effect Of Steam Flash Explosion On Maillard Reaction And Emulsifying Properties Of High Temperature Rice Bran Meal
170. Study On The Interaction Between Modified Rice Dreg Protein And Xanthan Gum And The Emulsifying Properties Of Its Complex
171. Effect Of Extrusion And Phosphorylation Combined Treatments On The Emulsifying Properties Of Pea Protein Isolate And Its Application
172. The Synthesis Of Gemini Quaternary Ammonium Salt-type Surfactants With Amide Groups And Their Properties
173. Effects Of NaCl And Heating On Emulsifying Properties Of Myofibrillar Protein And Type Ⅰ Collagen
174. Phosphorylation-induced Emulsifying Properties Of Fish Scale Gelatin And Its Application
175. Synthesis And Properties Of Triethylene Tetramine Sulfonate Anionic Surfactants
176. Study On Extraction And Characterization Of Pectin From Nicandra Physaloides(Linn.) Gaertn Seeds
177. Study On The Processing And Nutritional Properties Of Myofibrillar Protein-silkworm Pupa Protein Binary Protein System
178. Preparation And Emulsifying Properties Of Porcine Skin Functional Protein Powder And Its Synergistic Mechanism With Myofibrillar Protein Gel
179. Effects Of Glycosylation Modification On The Structure And Emulsifying Properties Of Gelatin
180. Effects Of Different Processing Methods On The Structure And Properties Of Tilapia Meat And Skin
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