myofibrillar - Globe Thesis

Keyword [myofibrillar] Result: 1 - 20 \| Page: 1 of 10
1.	Studies On Mechanism Of Muscle Protein Denaturation Of Several Main Economical Freshwater Fishes During Frozen Storage
2.	Effects Of Microbial Transglutaminase Induced Protein Cross-linking Of Porcine Leg Myofibrillar And Pork Batter Gel Properties
3.	Study On Relationship Between The Pork Myofibrillar Protein Structure And It's Functionality Of Heat
4.	Mechanism Of Gelation Of Myofibrillar Protein Composites Containing Emulsified Lipid Droplets And Starch Granules
5.	Effect And Mechanism Of Transglutaminase Treatment On PSE Pork
6.	Study On Characteristics Of Blood Protein Gelation And Its Influence On Formation Of Myofibrillar Protein Gel
7.	Effect Of Transglutaminase On Gel Properties Of Freshwater Fishes
8.	Study On Transglutaminase-Induced Crosslinking On Gelation Of Myofibrillar/Soy Protein Isolate Mixtures
9.	Study On Improvement Of Functional Properties Of Silver Carp Myofibrillar Proteins By Glycosylation Reaction
10.	Effects Of Maternal Dietary Protein Level On Meat Quality And Myofibrillar Protein Functionalities Of Offspring
11.	Study On The Protein Character And Gel Property Of Bighead Carp And Gaint Squid
12.	The Effect Of Transglutaminase On Gel Properties Of Myofibrillar Proteins Of Jumbo Squid(Dosidicus Gigas)
13.	Effects Of Different Treatments On Gel Properties Of Mixture Of Myofibrillar Protein And Soy Protein Isolate
14.	Study Of Polyphosphate Hydrolysis Of Frozen Tilapia Muscle And Non-phosphate Additive
15.	Studies On Influencing Factors And Characters Of Heat-induced Myofibrillar Proteins And Pork Gel
16.	Study Effect Of Properties On Myofibrillar Protein Gel Of PSE
17.	The Researches Of The Extraction Of Myofibrillar Proteins Of The Chicken Chest Meat And The Gelation Properties
18.	Study On Abstraction Of Carp Salt-souble Protein Besides Water Holding And Rheological Of Gel
19.	Effect Of Two-stage Chilling And Electrical Stimulation On Eating Quality And Myofibrillar Ultrastructural Of Beef
20.	Effect Of Soybean Protein Isolate On Gel Forming Properties Of Myofibrillar Protein Isolate
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