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Keyword [lecithin]
Result: 101 - 120 | Page: 6 of 7
101. Development Of Amur Sturgeon(acipenser Schrenckii)surimi:Study On The Gel Properties,setting Response,and Enhanced Reduced-salt Gel By Using Different Additives
102. Composite Emulsifier Containing Hydrolyzed Protein And Soy Lecithin:Properties And Its Application On ?-carotene Beverage
103. Biological Amphiphilic Molecules Construct Lyotropic Liquid Crystals And Have Drug-carrying Properties
104. Effects of soy lecithin on meat emulsion stability, moisture retention, sensory attributes, shelf life and optical properties
105. Adsorption of lecithin lipids and proteins at air/aqueous and aqueous/solid interfaces
106. Recovery, fractionation and characterization of canola lecithin
107. Use of Soybean Lecithin in Shape Controlled Synthesis of Gold Nanoparticles
108. Use of ingredients and processing to control the stability of high whey protein concentration retort sterilized beverages
109. Supplementation of laying hen feed with tocopherols and algal (Haematococcus pluvialis) astaxanthin for egg yolk nutrient enhancement and a novel use of egg yolk protein and lecithin in the formation of artificial oil bodies for stabilizing omega-3 oil
110. The influence of surfactants and moisture on the colloidal and rheological properties of model chocolate dispersions
111. Identification and characterization of IgE-binding proteins in soybean lecithin
112. Lecithin associated off-flavors in fermented dairy products
113. Preparation of magnetic nanoparticles in the presence of tubular lecithin assemblies
114. A study of the flocculation of phospholipids as a model of membrane interactions
115. Study On Anti-Gas-Hydrate-Decomposition Water Based Drilling Fluid
116. Structuration Of The Starch-Lecithin Complex Carriers And Their Effects On GLP-1 Secretion Through Stimulating L Cell
117. Study On The Renal Protective Effect Of Phloretin Nanoparticles On Diabetic Rats
118. Preparation Of Lecithin/SMS Oleogel And Its Application In Meat Products
119. Preparation And Bioactivity Evaluation Of Antioxidant Peptides And Lecithin From Tuna Eggs
120. Preparation And Chelating Properties Of Egg Yolk Protein Ferrous Chelating Peptide
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