Soy protein isolates - Globe Thesis

Keyword [Soy protein isolates] Result: 1 - 20 \| Page: 1 of 2
1.	Study On Effects Of Polysaccharides On Characteristics Of Soy Protein Isolate Emulsion Systems And Their Mechanisms
2.	Modifications Of Soy Protein Isolates Using Physical Pre-treatment And Controlled Enzymatic Hydrolysis For Improved Functional Properties
3.	Study On Transglutaminase-Induced Crosslinking On Gelation Of Myofibrillar/Soy Protein Isolate Mixtures
4.	The Mechanism Of Soy Protein Coagulation Induced By Papain
5.	Preparation Of Special Soy Protein Isolates By Enzyme Modification
6.	Study On Preparation Of Soy Oligo-peptide, Function Of ACE Inhibitory Activity And Metal-chelate
7.	Limited Proteolysis Of Soy Proteins And Analysis And Identification Of The Bitterness Substances
8.	Study On The Protein Powder For Different Groups Of People
9.	Study On Anticorrosive Coatings Of Soybean Protein Isolated
10.	Cross-linking Of Casein Or Soy Protein Isolates With Gelatin By Transglutaminase And Some Functional Properties Of The Product Prepared
11.	Microencapsulation Properties Of Soy Protein Isolate
12.	The Study Of Fiber-Textrued Extrusion Technology On Vegetable Proteins
13.	Effect Of Surfactants On Physicochemical Properties Of Soy Protein Isolates And Its Hydrolysates
14.	The Effect Of High Solid Concentration On Characteristics Of Enzymatic Hydrolysis Of Soy Protein Isolates
15.	Fabrication,Characterisation And Application Of Food Protein-Based Phytosterol Nanoparticles With High Dispersibility
16.	Changes In Allergenicity And Functional Property Of Soy Protein Isolates Hydrolyzed With Different Enzymes
17.	Improving The Flame Retardancy Of Cotton Fabrics By Introducing Soy Protein Isolates And Hydrolysates Through Finishing
18.	Study On Fat Mimics Made Of Soy Protein Isolates Hydrolysates-Polysaccharide Complex Substance
19.	Preparation Of Soy Protein Isolates Using Natural And Synthetic Chemical Acids And Alkalis: A Comparative Study
20.	Effects Of Combined High Hydrostatic Pressure And PH-shifting Pretreatment On The Emulsifying Properties Of Soy Protein Isolates And Its Glycosylation Products
<<First <Prev Next> Last>> Jump to