Caseinate - Globe Thesis

Keyword [Caseinate] Result: 1 - 20 \| Page: 1 of 3
1.	Study On Enzymatic Polymerization Of Food Proteins And Mechanism Of Its Modification
2.	Enzymatic Modification Of Caseins And Whey Proteins And Application Of Their Hydrolysates In Food Formulations
3.	Sodium Caseinate-polysaccharide Interactions At The Oil-water Interface: Effect On Emulsion Stability
4.	Study On Modification Of Chitosan And Its Intelligent Hydrogel
5.	Effects Of High Polymer Hydrophilic Colloid On The Quality Of Minced Chicken Products Under High Hydrostatic Pressure
6.	The Influence Of Sodium Caseinate-Sucrose Ester-Xanthan Gum Interaction On The Interfacial Properties And Stability Of Emulsions
7.	Preparation And Some Properties Of Caseinate-Hydrolyzed Gelatin Composites
8.	The Interactions Between Sodium Caseinate And Propylene Glycol Alginate: Effect On Fish Oil Emulsion Stability
9.	The Storage Stability Of High Protein High Sugar Intermediate-moisture Foods
10.	Investigation Of Sodium Caseinate/Low Acyl Gellan Mixture System Rheology Property
11.	Enzymatical Dephosphorylation Of Milk Protein And The Effect On Digestibility
12.	The Influence Of Flaxseed Gum On The Stability Of Sodium Caseinate-stabilized Emulsions
13.	Effect Of Pre-Emulsification On Emulsifying And Gelling Properties Of Low-Saturated Fat-Protein System
14.	Research On Gel Properties Of High-Acyl Gellan GUM/Sodium Caseinate
15.	Situ Assembly And Properties Of Edible Composite Films Prepared By Sodium Caseinate
16.	Research On The Rheological Properties And The Interactions Between Hydrolysis Peach GUM And Sodium Caseinate
17.	Enzymatic Glycosylation And Crosslinking Of Two Proteins With A Degraded Chitosan And Some Properties Of The Products
18.	Deamidation And Enzymatic Glycosylation And Crosslinking Of Caseinate And Soybean Protein As Well As Functional Properties Of The Products
19.	Milk Source Of Protein And Vegetable Oil And Its Application In Emulsified Sausages
20.	Effects Of TGase-induced Oligochitosan Glycation And Cross-linking On The Properties Of Two Proteins
<<First <Prev Next> Last>> Jump to