Heat-induced - Globe Thesis

Keyword [Heat-induced] Result: 1 - 20 \| Page: 1 of 4
1.	Purification And Characterization Of Cathepsin B & L From Silver Carp Dorsal Muscle And Research Of Their Proteolytic Action On Myosin
2.	Study On Heat-induced Gelation Properties And Gel Forming Mechanism Of Myosin From Rabbit Skeletal Muscles
3.	Phase Behavior And Microstructure Of Soy Protein Aggregate-Polysaccharide Mixtures
4.	Heat-induced Aggregation Of Soy Proteins And Its Mechaism
5.	Mechanism Of The Formation Of Chromophore System Of Heat-induced Color Change Of Wood
6.	Studies On Gelation Properties Of Salt-soluble Protein Of Chicken And The Factors Affecting Functional Characteristics Of Gelation
7.	Studies On Gelation Properties Of Salt-soluble Protein Of Beef And The Factors Affecting Functional Characteristics Of Gelation
8.	Study On Turbidity, Solubility And Heat-Induced Gelation Strength Of Rabbit Skeletal Muscle Myosin
9.	Studies On Influencing Factors And Characters Of Heat-induced Myofibrillar Proteins And Pork Gel
10.	Investigation On Light And Heat-induced Spin Transition Polystyrene (PS) Composites
11.	Heat-induced Self-assembly Fibrils From Soybean Glubulins And Control By Electrostatic Screening
12.	The Effects Of Limited Glutamyl-endopeptidase Modification On Functional Properties Of Soy Protein
13.	Investigation On The Growth And Stability Of Heat Induced Rice Starch Radicals Treated By Microwave
14.	Heat-induced Self-assembly Fiberils Of Different Components Of Soybean Proteins And Their Interaction
15.	Application Of Emulsion Liquid Membrane And Double-emulsion Liquid Membrane In Removing Organic Pollutants In Water
16.	Investigation On Light And Heat-induced Spin Transition Polystyrene (ps) Composites
17.	Effect Of Salt Ions On The Gel Properties And Microstructure Of Soy Protein Isolate
18.	Heat-induced Aggregation Between β-Lactoglobuin And κ-Casein Of Yak Milk And Its Influence On Properties Of Acid Gel
19.	Behavior Of Heat-induced Denaturation And Aggregation Of Protein From Tilapia Muscle And Its Inhibition
20.	Study On Heat-Induced Gelation Properties Of Miexed Chicken Breast And Leg Myofibrillar
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