Emulsifying Properties - Globe Thesis

Keyword [Emulsifying Properties] Result: 41 - 60 \| Page: 3 of 10
41.	Study On The Functional Properties Of Myofibrillar Protein From Several Species
42.	Study On The Emulsifying Properties And The Emulsification Mechanism Of Limited Enzyme-modified Wheat Gluten
43.	Lipopeptide Biosurfactant Process And Its Emulsifying Properties
44.	Enzymatic Modification And Emulsifying Properties Of Sugar Beet Pectin
45.	Research On The Emulsifying Property Of Phosvitin From Hen Egg Yolk
46.	Interfacial, Emulsifying And Gelation Properties Of Soy Protein Modified By Polysaccharide
47.	Emulsifying Properties Of Hydrolyzed Egg White And Preparation Of Mayonnaise
48.	Research On Emulsifying Properties Of Common Solvents Of Edible Flavor And Its Emulsion Stability
49.	Synthesis And Properties Of Series Sultaine Surfactant
50.	Study On The Synthesis Technology Of Alkyl Naphthalene Sulfonate For Oil Recovery
51.	Rheological And Emulsifying Properties Of Produced Fluid Containing Polymer
52.	The Studies On Extraction And Properties Of Interfacial Proteins From Peanut Emulsion
53.	Study On Enzymatic Improvement Of The Emulsifying Properties Of Peanut Protein
54.	The Study On Emulsifying Properties Of Sweet Potato Hydrolysates With High Pressure Treatment
55.	Esterification Of Starches With Octenyl Succinic From Different Rice Cultivars
56.	Studies On Emulsifying Properties Of Soy Hull Polysaccharide And Related Mechanisms
57.	Preparation Of Noncovalently Functionalized Multiwalled Carbon Nanotubes With Sodium Lignosulfonate And Investigation Of Its Pickering Emulsifying Properties
58.	Research On Emulsifying Properties Of Petroleum Sulfonate/Lipopeptide Weak Base ASP Flooding Produced Liquid
59.	Quantitative Analysis Of The Amphiphilic Properties Of Casein Peptides And The Research On Emulsifying Properties Of Polysaccharide Grafts
60.	Preparation And Emulsifying Properties Of Nano Crystalline Cellulose (NCC)
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