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Keyword [Emulsifying Properties]
Result: 1 - 20 | Page: 1 of 9
1. Study On Thickening, Emulsifying Properties And Mechanism Of Chitosan
2. Thermally Aggregation Behaviors' Interfacial And Emulsifying Properties Of Soy Protein
3. Study On Preparation Of Functional Dried Egg Yolk With Phospholipase A2
4. Study On The Improvement In The Emulsifying Properties Of Wheat Gluten By Proteinase
5. Enhancing The Foaming And Emulsifying Properties Of Soybean Protein Isolate By Enzymatic Modification
6. Study On Preparation And Functional Properties Of Industrial Hemp Protein
7. Improvement Of Emulsifying Properties Of Peanut Protein Isolate And Soybean Protein Isolate By Glycation Reactions
8. The Grafting Modification Study Of Soy Protein Isolate
9. The Study On Emulsifying Properties Of Sweet Potato Protein
10. Study On Preparation And Emulsifying Properties Of 1-Dcanoyl-rac-glycerol And Glyceryl Monolaurate
11. Study On Glycosylation Modification Of Tilapia Myofibrillar Protein
12. Chopping On The Emulsifying Properties Of Minced Meat Products
13. Studies On The Preparation And Properties Of 2-Hydroxy-3-Phenoxypropyl Starches And Its Dervivatives
14. The Studies On Emulsification Process Of Chemical Flooding
15. The Connection Of Petroleum Sulfonate’s Composition And It’s Performance
16. The Emulsion Properties And The Relationship Of Structure-function Of Legumes Protein
17. Study On Emulsifying Properties Of Mixture System For Tilapia Protein And Soybean Protein
18. Study On Improvement In The Solubility And Emulsifying Properties Of Wheat Gluten By Enzymatic Modification
19. Study On Preparation And Application Of Micronized Fish Paste
20. Of Amps Modified Epoxy Resin And Emulsifying Properties
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