glutenin - Globe Thesis

Keyword [glutenin] Result: 21 - 40 \| Page: 2 of 3
21.	Study On The Effects Of Wheat Bran Fractions On The Formation Mechanism Of Gluten Protein Network
22.	Effects Of PH And NaCl On The Interaction Between Wheat Gluten Protein And Carboxymethyl Cellulose
23.	Study On Bioavailability Of Cadmium Binding Glutenin Of Rice In Vivo
24.	Extraction Of Black Rice Protein And Functional Properties And Modification Of Glutenin
25.	Preparation,Characterization And Application In The Nanocomposites Of The Epigallocatechin Gallate Loaded In Glutenin
26.	Effect Of Alfalfa Ice Structure Proteins On Frozen Glutenin And Frozen Dumpling Skins
27.	Effect Of Lactobacillus Sanfranciscensis On The Structure Of Glutenin In Dough
28.	Study On Nutritional,Processing Qualityand Disease Resistance Of Triticale
29.	Investigations On The Effects Of Specific Cys Residue Of Avenin-like B Protein On Wheat Dough Elasticity And Its Underlying Mechanism
30.	Effect Of Modification On Structural Characterization And Functional Properties Of Walnut Glutenin
31.	The Effect Of Glutenin Macropolymer On The Physical Properties Of Extruded Noodles
32.	Effects Of Lactobacillus Pentosus 124-2 On The Quality Of Sourdough Steamed Bread
33.	Effects Of Nitrogen Metabolism And Storage Protein-related Gene Expression On Storage Protein Synthesis And Gluten Quality In Wheat
34.	Optimization Of Enzymatic Hydrolysis Conditions Of Highland Barley Glutenin And Study On Antioxidant And Anti-inflammatory Activities Of Enzymatic Hydrolysates
35.	Mechanism On The Role Of HMW-GS Dy10 And Dx5subunits In The Formation Of Wheat Processing Quality
36.	Change Rules Of Glutenin During Storage At Room Temperature And Its Effect On Quality Of Dried Noodles
37.	Study On The Modification Of Glutenin And The Stability Of Hesperetin/Hesperidin Delivery System Constructed By Glutenin
38.	Study On The Relationship Between The Mechanical Properties And The Quality Of Noodle Preparation During The Flour Mixing Of Noodle Making
39.	Effect Of Cereal Glutenin And Gliadin Ratios On The Quality Of High Moisture Textured Vegetable Protein
40.	Study On The Construction And Stability Of W/o/w Emulsion Based On Alkali-heat Treated Rice Dreg Glutenin
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