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Keyword [TGase]
Result: 21 - 40 | Page: 2 of 3
21. Effects Of Transglutaminase On Quality Of Cheddar Cheeses With Replacing Part Of Fat By Pectin Gel
22. Optimization For Fermentation Production Of TGase And Expression In Bacillus Subtilis
23. Effects Of Transglutaminase On The Rheological Properties Of Oat Dough
24. Effect Of Xylose And TGase Compound Modification On Properties Of Peanut Protein Films
25. Effects Of TGase-induced Oligochitosan Glycation And Cross-linking On The Properties Of Two Proteins
26. Study On Texture Regulation And Anti-aging Of Rice Gel
27. Effect Of TGase Modification With The Physicochemical Pretreatment On The Wheat Gluten
28. TGase-Triggered Hydrogelation And Biofunctionalization Of Short Amphiphilic Peptide (I_mK_n) And Their Applications
29. Effect Of Microwave On The Structure Of Myosin And Key Enzymes In Surimi Processing
30. Immune-mediatory And Intestinal Barrier Function Of Two Glycated Caseinate Digests
31. Effect Of Pyrophosphate-Induced Pork Actomyosin Dissociation On TGase Cross-Linking Reaction
32. Effect Of Structural-changes Induced By Pyrophosphate On The Cross-linking Action Of Pork Myosin By TGase
33. Improvement On Quality Of High-fiber Tofu And Its Mechanism
34. Effects Of TGase On Functional Properties And Nutritional Properties Of Soy Protein Isolate Hydrolysate
35. TGase-catalyzed Grafting Of Aminopolysaccharide Onto Silk Sericin And The Composite Membrane Preparation
36. The Regulation Of Quality Of Noodles Made Of Compound Flour Of Yam And Wheat And Its Mechanism
37. Biochemical and rheological characterization of peanut proteins crosslinked with microbial transglutaminase
38. Preparation And Characterization Of Pickering And Medium High Internal Phase Emulsion Based On Collagen Fibers
39. The Effect Of Ultrasonic-TGase Cross-linking On The Properties Of Whey Protein-based Acid Cryogels And The Slow-release Effect Of The Gels
40. Study On The Preparation Of Protease Hydrolysate And Glycosylation Of Grass Carp Meat And The Improvement Of The Stability Of Frozen Surimi
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