gelation properties - Globe Thesis

Keyword [gelation properties] Result: 41 - 60 \| Page: 3 of 4
41.	Synthesis And Gelation Properties Of The Gelators Based On Azobenzene
42.	Research On Steel Slag Characteristics Of Baosteel And Its Effect On The Performance Of Decorative Mortar For Exterior Wall
43.	Effect Of Physicochemical Pretreatment On Transglutaminase-Set Wheat Gluten And Soy Protein Isolate Mixture Gel
44.	Synthesis And Gelation Properties Of Room Temperature Phase-selective Organogelators
45.	Synthesis And Gelation Properties Of Tetrathiafulvalene Organic Gel Factor With Amide Group As Hydrogen Bond Source
46.	Study On Glycosylation Modification Of Soy Protein Isolate And Its Gel Properties
47.	Effect Of High Intensity Ultrasound On Rheological Behavior And Gelation Properties Of Low Acyl Gellan Gum
48.	Study On Extraction,Purification And Gelationproperties Of Mesona Blume Polysaccharides
49.	Preparation And Application Of Composite Gels Contaning Gelatin And Dietary Fiber From Black Bean Coats
50.	Effects Of Different Mesona Chinensis Polysaccharides On Gelation Properties Of Tapioca Starch And The Development Of New Mesona Chinensis Sorbet
51.	Effects Of Different Proteases On Physico-chemical And Gelation Properties Of Yak Meat Patties
52.	Effects Of The Mallotus Obongifolius Extract On Gelation Properties And Preservation Quality Of Surimi-based Products
53.	In situ microstructure and gelation properties of heat-induced beta-lactoglobulin gels
54.	Biochemical and gelation properties of fish protein isolate prepared under variouspH and ionic strength conditions
55.	Controlling thermal gelation properties of novel Tetronic RTM hydrogel-based tissue adhesive
56.	Gelation properties of porcine muscle proteins
57.	Synthesis And Gelation Properties Of The Functional Gelators
58.	Synthesis Of Low-Molecular-Weight Gelators Based On Dipeptides And Cyclic Dipeptides And Investigation Into Their Gelation Properties
59.	Subcritical Water Preparation Of Feruloylated Arabinoxylan From Wheat Bran And Its Oxidative Gelation Properties
60.	The Research Of Interaction Between Hen Egg Proteins And Soybean Protein Isolate And Its Gelation Properties
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