globulin - Globe Thesis

Keyword [globulin] Result: 1 - 20 \| Page: 1 of 4
1.	Studies On Optical Properties And Applications Of Soybean Protein Gels
2.	Research On The Glycosylation And Thermal Aggregation Of Soybean Globulin-polysaccharide
3.	Mechanism Of Soy Protein Fractionation And Separation
4.	Complex Modification Technique By High Deamidation Alkali Protease And Transglutaminase On Glycinin
5.	Study On Modification Of Poly (Vinylidene Fluoride) Membrane And Its Application In Bioseparation
6.	Study On Molecular Modification And Processing Character Of Soy Protein
7.	Studies On Functional Properties Of 11S And 7S Globulin In Soybean And Interaction Between Protein And Starch
8.	The Mechanism Of Soy Protein Coagulation Induced By Papain
9.	Research On Separation And Hydrolysis Of 7S And 11S Globulin In Soybean Protein
10.	Studies On Gel Properties Of Soybean Protein And Its Applications
11.	The Craft Research Of Ultrasonic Method And Enzymatic Hydrolysis Method Union Separates The Goose Serum Globulin
12.	Studies On Soybean Protein Modified By Enzyme And Application In Pork Sausage
13.	Determination Of The Some Antibiotics, γ-Globulin And Nucleic Acid By Resonance Rayleigh Scattering And Resonance Non-linear Scattering Technique With CdX(X=S, Se, Te) Quantum Dots As Probes
14.	Study On Preparation Of Antioxidant Peptides From Buckwheat Globulin By Enzyme Hydrolysis
15.	Preparation And Representation Of Antioxidant Peptide From Soy Protein
16.	Heat-induced Self-assembly Fibrils From Soybean Glubulins And Control By Electrostatic Screening
17.	Study On Preparation And Research Of Active Proteins And Polypeptides Of White Kidney Bean
18.	Purification, Property Identification And Functional Properties Of Globulin Of Juglans Mandshurica Maxim. Kernel From The Changbai Mountain In China
19.	Studies On Preparation And Bioactivities Of Chlorogenic Acid And Enzymatically Hydrolyzed Peptides From Seed Sunflower (Helianthus Annuus L.)
20.	The Effect Of Glycinin, β-conglycinin, Soy Protein Isolate On Dough Properties And Steamed Bread Quality
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