myofibril protein - Globe Thesis

Keyword [myofibril protein] Result: 1 - 20 \| Page: 1 of 2
1.	The Mechanism Of Modori In Fish Myofibril Protein
2.	Study On The Chemical Interaction Of Abalone Protein During Heating Treatment
3.	Effect Of Ultrasound Pre-treatment On The Nutrition And Structure Properties Of Myofibrillar Protein
4.	Study On Improvement Of Functional Properties Of Soy Protein Isolate By Moderate Oxidation And Interaction Of Myofibrillar Protein
5.	Structural And Functional Properties Of Soy Protein Isolate Treated By PH Shifting Combined With Mild Heating And Its Interaction With Myofibril Protein
6.	Research On Deodorization Technology And The Effect Of Deodorization On Loach Quality
7.	Study On The Wet-Curing Process Mass Transfer Dynamics Of Rabbit Meat
8.	The Study Of Water-holding Capacity And Protein Functional Properties Of Cold Fresh Yak Meat
9.	Effect Of Artemisia Sphaerocephala Krasch Gum On Processing Characteristics Of Mantis Shrimp
10.	Research On The Protein Denaturation Mechanism Of Penaeus Vanmamei Meat During Storage
11.	Influence Of Regulating Superchilling On The Quality And Physicochemical Properties Of Yellow Croaker Muscle During Storage
12.	Functional Modification Of Silver Carp Myofibril Protein By Enzymatic Hydrolysis And Membrance Separation
13.	Studies On The Large Yellow Croaker Myofibril Protein-konjac Glucomannan Composite Gel
14.	Study On The Properties Of Guar Gum And Xanthan Gum Emulsions And Their Effects On Myofibril Protein Emulsification And Gel Properties
15.	Study On The Physicochemical, Functional Properties And Structure-activity Relationship Of Silver Carp Myofibrillar Protein Glycosylation Modified Complex
16.	The Effect Of Soybean Protein Isolate And Its Enzymatic Hydrolysate On Gel Properties Of Myofibril Protein
17.	Effect Of Five Plant Polyphenols On Structure And Gel Properties Of Pork Myofibril Protein At Oxidation Conditions
18.	The Influence Of Packing Method With Ice-Temperature Combined On The Quality Of Prefabricate Chicken Chops
19.	Effect Of Water Migration And The Structural Change Of Myofibril Proteins On Beef Quality During Sous-vide Cooking
20.	Effect Of In Suit SiOx/LZM/TP-Chitosan Composite Preservation Coating On The Storage Quality Of Lateolabrax Japonicus Fillets And Its Antibacterial Mechanism
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