Keyword [Emulsifying Properties] Result: 181 - 186 | Page: 10 of 10 181.  Preparation Of Pea Peptides By Ultrasound-Regulated Enzymatic Method And Its Self-Assembly Characteristics 182.  Effect Of High-pressure Homogenization On Maillard Reaction And Emulsifying Properties Of Soybean Protein Isolates 183.  Effect Of Hydrodynamic Cavitation On Structure And Emulsifying Properties Of Tilapia Myofibrillar Protein 184.  Ultrasonic-assisted Extraction Of Saponins From Xanthoceras Sorbifolium Bunge Leaves And Their Foaming And Emulsifying Properties 185.  Emulsifying Properties Of Auricularia Auricula Polysaccharides And Its Effect On Steady-state Properties Of β-carotene Embedding 186.  Study On Formation And Emulsifying Properties Of Self Assembled Fibers From Common Vetch Protein   <<First  <Prev  Next>  Last>>  Jump to

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