Citrus pectin - Globe Thesis

Keyword [Citrus pectin] Result: 1 - 20 \| Page: 1 of 2
1.	The Studies On Fat Replacers From Citrus Pectin
2.	Preparation And Properties Of Amidated Low Ester Pectin
3.	Extraction Process Optimization By Ultrasonic Assisted Complex Enzymes And Modification For Citrus Pectin
4.	Studies On Extraction And Rheological Properties Of Pectin From Tangerine Peel Waste
5.	The Gel Property Of Citrus Pectin And Preliminary Study On Ultrasonic Extracting Of Pectin From Eleocharis Tuberosa Peeling Waste
6.	Study On The Physical Preparation Of Low Molecular Citrus Pectin And Preliminary Evaluation Of Its Anti-Cancer Activity
7.	Sulfation Of Citrus Pectin By Pyridine-sulfurtrioxlde Complex In DMSO And Its Bioactivity
8.	Research On Citrus Pectin-Soy Protein Isolate Electrostatic Interaction,Characteristic Of Interfacialadsorption And Emulsifying Stability
9.	Preparation Of Modified Pectin And The Structure Characteristics Of Its Binding To GAL-3
10.	Citrus Pectin Obtained From Mandarin Canning Wastewater As A Potential Fat Replacer In Cookies And Ice Cream
11.	Study On Extraction And Degradation Of Citrus Pectin By Dielectric Barrier Discharge Plasma
12.	Preparation Of Modified Citrus Pectin Based On Photo-catalytic Hydrogen Peroxide Oxidation Reaction And Its Structure And Properties
13.	The Extraction Process Optimization And Modification Of Pectin From Citrus Peel And Its Physichemical Properties
14.	Systematical Analysis Of Citrus Pectin And High Temperature Modification
15.	Citrus Pectin Adsorption Of Lead And Its Production Workshop Design Research
16.	Research And Application On Fat Substitute From High Ester Citrus Pectin
17.	Classified Extraction Of Citrus Pectin Raw Material And Study On Preparation And Characterization Of Pectin-amino Acid/Peptide Complexes
18.	Modification Of Citrus Pectin By UV-Catalyzed Hydrogen Peroxide Oxidation Reaction And Its Structure And Bioactivities
19.	Study On Subcritical Water Degradation Of Citrus Pectin And Its Bioactivity
20.	Emulsifying Properties And Mechanisms Of Low-methoxylated Citrus Pectins Prepared With Alkalescent Processes
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