Pea protein - Globe Thesis

Keyword [Pea protein] Result: 21 - 40 \| Page: 2 of 4
21.	Synergism Of Licorice Extract And Pea Protein Hydrolysate In The Inhibition Of Lipid Oxidation In Food Emulsions
22.	Study On The Formation Mechanism Of Pea-derived Volatile Off-flavor Compounds And Processing Technology Of Pea Protein Isolate With Low Off-flavor
23.	Preparation Of Pea Protein Maillard Peptides And Their Flavor Characteristics
24.	Study On The Preparation Of Rice Protein-pea Proteins Hydrophilic Complexs And Foaming Properties
25.	Study On The Effect Of Structural Modified Pea Proteins On The Quality Characteristics Of Frozen Aerated Emulsions
26.	Preparation Of Pea Peptide Maillard Reaction Intermediates With Salt Reduction And Umami Enhancement And Their Controlled Formation Of Process Flavors
27.	Extrusion And Synergistic Enzymatic Hydrolysis Of Pea Protein Peptide Optimization And Anti-fatigue Effect Research
28.	Study On The Mechanism Of Regulation On Serum Cholesterol Level By Pea Protein And Pork Protein In Differential Ways
29.	Study On The Physicochemical Properties Of Emulsions Stabilized With The Mixtures Of Modified Pea Protein And Whey Protein
30.	Enzymatic Modification Of Pea Protein Isolate And Its Application
31.	Effect Of Dry Grinding On The Functional Properties Of Pea Protein Isolate
32.	Preparation And Characterization Of An Emulsion Based On Antarctic Krill Oil And The Properties Of Its Hydrogel System
33.	Preparation And Properties Analysis Of Pea Protein-based Meat Analogues
34.	Effects Of Three Physically-modified Pea Proteins On The Quality Of Chicken Minced Meat Gel
35.	Studies On The Production And Functional Properties Of Plant Based Meat
36.	Preparation Of Pea Protein-acacia Gum Compound And Its Application In Fish Oil Microcapsules
37.	Effects Of Different Emulsification Treatments On The Gel Properties Of Salt Induced Pea Protein Emulsions
38.	Study On 3D Printing Characteristics And Product Quality Of Double Protein Chicken Surimi
39.	Mechanism Of Stabilizing Pickering Emulsions And Flavor Encapsulation Properties By Pea Protein-Pectin-EGCG Complexes
40.	Study On Enzymatic Hydrolysis Conditions Of Pea Protein And Antioxidant Activity Of The Hydrolysates
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