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Keyword [Emulsifying Properties]
Result: 61 - 80 | Page: 4 of 10
61. Effects Of Heat Treatment On The Emulsifying Property And Interfacial Adsorption Behavior Of Pea Proteins
62. Study Of Emulsifying Properties Of Soy β-Conglycinin Fibrils Formed At PH 2.0
63. Study On The Effect Of Phospholipase A1 Degumming On The Quality Of Camillia Oil And Emulsifying Properties Of By-products
64. Study On Basical Applicational Properties Of Refined Konjac Flour From Two Species
65. Preparation And Properties Of Long Carbon Chain Phosphate Surfactant
66. Study On Synthesis And Fluid Properties Of Janus Granules
67. Effects Of Environmental Factors And Sugar Alcohols On Structural And Functional Properties Of Soybean Protein
68. Stimuli-Responsive Pyrrolidone Based Surfactants
69. Emulsifying Properties Of Myofibrillar Protein Of Pork
70. Formation Mechanism Of Emulsifying Properties Of Chicken Liver Protein Extracted By ISP (Isoelectric Solubilization/Precipitation)
71. Effect Of Lipid Types And Fatty Acid Saturation Degree On The Pork Meat Proteins Emulsifying Properties
72. Interfacial, Emulsifying And Digestion Properties Of β-Lactoglobulin Fibrils Aggregates
73. Study On The Interfacial And Emulsifying Properties Of β-lactoglobulin Fibril/Typical Food Components
74. Preparation And Properties Of Polymeric Janus Nano-materials
75. Study On The Emulsifying Properties Of Soy Protein And Its Enzymatic Hydrolysates Complexed With Gum Arabic
76. Study On Synthesis And Emulsifying Properties Of CO2-switchable Polymer Surfactant Pdeaema-co-PSVS
77. Pickering Emulsifying Properties Of Flammulina Velutipes Polysaccharide Nanoparticles
78. Research Of Extraction And Properties Of Peptides From Jinhua Ham
79. Molecular Weight Grading Method And Flooding Properties Of Polymer Surfactant
80. Study On Emulsifying Properties And Dewatering Process Of Heavy Oil In XJ Oilfield
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