glycinin - Globe Thesis

Keyword [glycinin] Result: 1 - 20 \| Page: 1 of 2
1.	Complex Modification Technique By High Deamidation Alkali Protease And Transglutaminase On Glycinin
2.	Studies On Adhesive Properties Of Soy Proteins With Chemical Modifications
3.	The Effects Of Limited Glutamyl-endopeptidase Modification On Functional Properties Of Soy Protein
4.	Anitoxidant Study On Glycinin Hydrolysates And Preparation Of Thiol Peptides
5.	The Enzyme Modification And Proteomics Research On Soybean11S Globulinâ€™s Solubility And Emulsification
6.	Preparation And Characterization Of Soy Glycinin-based Pickering Particles
7.	The Study Of Glycinin Basic Antibacterial Peptide Concentration And Antibacterial Property And Its Application Effect
8.	Studies On Immunological Rapid Determination Of Soybean Allergenic Proteins Glycinin And Î²-conglycinin
9.	The Effect Of Glycinin, Î²-conglycinin, Soy Protein Isolate On Dough Properties And Steamed Bread Quality
10.	The Distribution, Preparation And Interaction With Heavy Metals Of Thiol-containing Peptides In Soy Glycinin
11.	Effects Of Residual Lipids In Defatted Soy Flour On The Fractionation, Structure And Functionality Of Soyean Protein
12.	Preparation And Properties Of Disulfide Conjugates Between Allicin And Soy Glycinin/peptides
13.	Antifungal Property Of Glycinin Basic Peptide And Its Application Research
14.	The Study Of Antibacterial Activity And Mechanism Of Glycinin Basic Peptide Against Staphylococcus Aureus
15.	Antimicrobial Mechanism Of Glycinin Basic Peptide Against E.coli And Its Application Effect
16.	The Antibacterial Mechanism Of Glycinin Basic Subunit And Its Preservative Effect On Milk
17.	Transglutaminase-mediated Modification Of Glycinin:Effects On Its Structure,Digestibility And Potential Allergenicity
18.	The Structure Of Soybean Proteinn Glycoated Products Under Thermal Treatment Conditions
19.	Emulsifying Properties And Related Molecular Mechanism Of Soy Glycinin Regulated By Covalent Cross-linking With Soy Soluble Polysaccharide
20.	Effects of protein-lipid interactions on physiochemical and functional properties of food proteins
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