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Keyword [gelling properties]
Result: 21 - 40 | Page: 2 of 3
21. Effects Of Linear And Non-linear Polysaccharides On Properties Of Chicken Myofibrillar Protein Gels
22. Effects Of Resistant Corn Starch And High Pressure Processing On The Thermal Gelling Properties Of Myosin
23. Effects Of MgCl2 On The Thermal Gelling Properties Of Two Kinds Of Myofibrillar Protein Including κ-carrageenan
24. Effects Of L-arginine And L-lysine On The Gelling Properties Of Actomyosin Gels And Its Mechanism
25. Study On Pectin From Sunflower Head And The Methyl-esterification Of Pectin
26. Effects Of Microwave Treatment And Carrageenan On The Gelling Properties Of Low-salt Surimi Gel From Silver Carp (Hypophthalmichthys Molitrix)
27. Effects Of Gellan Gum On The Gelling Properties And Gel-forming Mechanism Of Silver Carp Surimi
28. Polysaccharide From Mesona Chinensis: Extraction Optimization,physicochemical Characterizations,Rheological And Gelling Properties
29. Study On Compatibility Between Cr3+ Micro Gel System And ? And ? Reservoir Of Sanan
30. Effect Of Processing Condition And Emulsifier On Emulsifying And Gelling Properties Of Meat Batter
31. Effect Of Flaxseed Gum On Thermal Gelling Properties Of Porcine Myofibrillar Protein At Different Physicochemical Conditions
32. Effect Of Cassava Modified Starch On The Gelling Properties Of Whey Protein
33. Study On The Formation Of Adducts Between Rosmarinic Acid And Myofibrillar Protein And Its Effects On Meat Quality
34. The Preparation,Properties Of Glycated Egg White Protein And Its Application In Nanoparticles
35. Effects Of Ultra-High Pressure Processing And Carrageenan On The Gelling Properties Of Low-salt Surimi Gel From Silver Carp
36. Preparation Of Sago Fluidity Starch And Its Film Forming And Gelling Properties
37. Effects Of Malondialdehyde Oxidative Stress On Emulsifying And Gelling Properties Of Pork Myofibrillar Protein
38. Effect Of Cyclodextrins On The Gelling Properties Of Carrageenan/Konjac Glucommanan And Its Applications
39. Effect Of High Processing And Three Molecular Weight Sodium Alginate On The Gelling Properties Of Low Fat Pork Batter Gels
40. The Effect Of Buckwheat Trypsin Inhibitor On The Gelling Properties Of Chicken Meat Gel
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