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Keyword [gellan]
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1. Effect Of Gellan Gum And Transglutaminase On Properties Of Low-fat And Low-salt Beef Gel
2. Effect Of Gellan Gum And Sodium Alginate On The Properties Of Low-fat Ground Pork Gel
3. Studies On The Rheological Behavior And Gelation Properties Of Gellan Gum
4. A Study On Sol-Gel/Conformational Transition Of κ-Carrageenan, Gellan Gum And Methylcellulose
5. Studies On The Effects Of Gellan Gum On The Microstructure Of Casein-Stabilizers And Its Application In Acid Milk Drinks
6. Studies On The Preparation, Character And Structure Of RS3 Yielded From Food Gum/rice Starch
7. Study On The Structure, Rheology And Release Of Konjac Glucomannan/Gellan Gum Blend Materials
8. Studies On The Mutation Breeding And Fermentation For Gellan Production
9. Studies On Optimization Of The Process Of Gellen Producing
10. Properties Of High-Acyl Gellan Gum And Its Effect On Pulp Acidified Milk Drink
11. Study On Fermentation Techniques Of The Gellan Gum
12. Preparation, Storage And Application Of Sodium Alginate-agar-gellan Composite Films
13. Effects Of Alditols On Gellan Gel And Application Of Gellan Gum
14. Study Of Degradation Of Microbal Polysacchairde Gellan Gum And Preparation Of Gellan Gum Oligosaccharides
15. Study On The Gluten-free Food Of Celiac Disease Population
16. Investigation Of Sodium Caseinate/Low Acyl Gellan Mixture System Rheology Property
17. Study On Gelation Properties Of Whey Protein/Low Acyl Gellan Gum Mixtures
18. Research On Production Technology Of Gellan Gum
19. Study On Fermentation Biotechnology Of Gellan Gum Production By Halobacterium S. Paucimobilis OHZJUJW And Its Application
20. Effect Of Acyl Content On Rheological And Gelling Properties Of Gellan
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