gel characteristics - Globe Thesis

Keyword [gel characteristics] Result: 1 - 20 \| Page: 1 of 1
1.	Study On Deodorization Of Fishy Odor And Gel Characteristics For Surimi Product
2.	Studies On Gelatin-gellan Mixed Gels And The Application On Ready-to-use Seacucumber
3.	Influence Of Post-slaughtering On Gel Characteristics And Tenderness Of Pork Muscle
4.	Physicochemical Properties And Gel Characteristics Of Acorn (Castanopsis Calathiformis) Starch
5.	Effects Of Potassium Chloride, Edible Seawees And Sodium Citrate On Gel Characteristics Of Chicken Myofibrillar Protein By Partical Substitute Of Sodium Chloride
6.	Study Of Egg White Gel Characteristics And Processing Technology Of Guizhou Sansui’s Featured Nonlead (Low-Lead) Preserved Eggs
7.	Study On Gel Properties And Pudding Products Of Gelidium Amansii Agar
8.	Structural Identification,Rheological And Gel Characteristics,Antioxidant And Immunity Activities Of Sparassis Crispa Polysaccharides
9.	Effects Of Soybean Protein Isolate Combined With Ultrahigh Pressure On The Gelation Characteristics Of Low-sodium Minced Pork
10.	Effects Of Refrigerating Conditions On Chicken Quality And The Improvement Of Pea Protein On Chicken Gel Properties
11.	Mesona Chinensis Polysaccharide-Whey Protein Isolate Gel System:Gel Properties,Mechanism And Its Application
12.	The Study Of Correlation Between Characteristic Lipids And Surimi Gel Characteristics Of Main Marine Fish In China
13.	Mechanism Of Protein Changes During Processing And Gelation Of Marine Fish Surimi
14.	Study Of The Quality Of Crocodile Meat And The Process Of Ham
15.	Study On The Nutritional Quality And Surimi Gel Characteristics Of Clarias Gariepinus Of Different Body Weights
16.	Mechanisms Of The Cryoprotective Effect Of Konjac Glucomannan Enzymatic Products On Myogenic Fibronectin In Grass Carp
17.	Study On The Influence Mechanism Of Effective Components Of Tea And Illicium Verum In Marinated Egg Braising Solution On The Gel Characteristics Of Egg White Protein
18.	Double Synergistic Regulation Of Heavy Metal Compounds During Processing Of Preserved Eggs
19.	Sugar Reduction Design And Quality Evaluation Based On Texture Characteristics Of Candied Strawberries
20.	Study On The Properties And Its Application Of The Composite Gel Of Tremella Fuciformis Polysaccharide And Soybean Protein Isolate
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