protein emulsion - Globe Thesis

Keyword [protein emulsion] Result: 1 - 16 \| Page: 1 of 1
1.	Study On Specific Rebinding Behavior Of Dually Imprinted Alginate Microspheres With Protein And Emulsion Templates
2.	Effects Of Processing Conditions And Frozen On Emulsifying Properties Of Pork Myofibrillar Proteins
3.	Preparation And Interfacial Stabilization Mechanism Investigations Of The Emulsions Stabilized By Natural Silk Fibroin
4.	Formation And Rheological Properties Of Acid-induced Gels Made From Soy Protein-stabilized Emulsions
5.	Emulsion Properties And Application Of Pork Myofibrillar Protein In The Condition Of Partial Substituting NaCl With KCl And MgCl₂
6.	Effect Of Pre-emulsification Of Plant Lipid Treated By Ultrasound On The Functional Properties Of Chicken Breast Meat Myofibrillar Protein Composite Gel And Meat Batter Quality
7.	The Comparative And Modification Study On The Emulsion Stabilities Between Soybean Protein Isolate And Concentrates
8.	Effects Of Pig Skin And Coconut Powder Gel On Quality Characteristics Of Squid Emulsion Sausages
9.	Effects Of Ultrasound Pretreatment On The Mechanical Properties And Microstructure Of Whey Protein Emulsion Gels
10.	Effect Of Tween 20 On The Interfacial Properties And Stability Of Soybean Protein Emulsion
11.	Physicochemical Properties And Digestion Behavious Of Potato Protein And Whey Protein Mixture Fabricated Emulsions And Their Filled Whey Protein Gels
12.	The Properties Of Starch-based Pickering Emulsion And Its Effect On The Emulsification And Gel Properties Of Meat Protein
13.	Functional Properties Of Sesame Protein Extract Emulsion Properties And Its Delivery System
14.	Study On The Preparation And Properties Of Peanut And Soybean Protein Emulsion And Gel
15.	Effect Of Different Oils Treatments On Stability Of Myofibrillar Protein Emulsions And Gel Properties Of Beef Patties
16.	Effects Of Different Emulsification Treatments On The Gel Properties Of Salt Induced Pea Protein Emulsions
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