Surimi gel - Globe Thesis

Keyword [Surimi gel] Result: 21 - 40 \| Page: 2 of 4
21.	Effects Of Okara On The Gel Properties And Freeze-thaw Stability Of Silver Carp Surimi
22.	Inhibiton Effect Of Protamine On Bacteria And Bacterial Biofilm And Prelimary Application Research
23.	Texture Properties Of Tilapia Surimi And Comprehensive Utilization By Processing
24.	Studies On The Processing Technology Of Tilapia Surimi And Composed Surimi
25.	Effects Of Broken Methods On Surimi Gel Properties
26.	The Effect Of The E-beam Irradiation On The Shelf Life Of Salmon Fish Fillets And The Research Of The Grass Carp Surimi Gels Added With A High Resistant Starch
27.	Studies On Preparation Of Silver Carp Eggs Recombinant Cystatin And Its Application In The Inhibition Of Surimi Gel Weakening
28.	Studies On The Preparation Of Preformed Surimi Gel Products
29.	Study On The Extraction Of Dietary Fiber From Wheat Bran And Its Effect On The Gel Properties Of Surimi
30.	Effect Of Three Plant Extractive On Surimi Gelatin Characters
31.	Study On Loach Myofibrillar Protein Functional Properties And Surimi Gel Properties
32.	Study On Fish Gluten Recipe Optimization And Processing Technology
33.	Effect Of Salts And Polysaccharides On The Formation Of Surimi Gel And The Mechanism
34.	Research On Extrusion-Based 3D Printing Surimi Gel System
35.	Effects Of Microwave Treatment And Carrageenan On The Gelling Properties Of Low-salt Surimi Gel From Silver Carp (Hypophthalmichthys Molitrix)
36.	Effect Of High-temperature Treatment On The Properties Of Surimi
37.	Effects Of Gellan Gum On The Gelling Properties And Gel-forming Mechanism Of Silver Carp Surimi
38.	Effect Of Mixed Vegetable Proteins On Rheological Properties And Microstructures Of Surimi
39.	Effect Of Pickled Peppers On The Quality Of Surimi Gels
40.	Effect Of Tea Polyphenols Treatment On Preservation Of Partial-frozen Loach
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