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Keyword [myofibrillar protein gel]
Result: 1 - 20 | Page: 1 of 2
1. Study On Relationship Between The Pork Myofibrillar Protein Structure And It's Functionality Of Heat
2. Effect And Mechanism Of Transglutaminase Treatment On PSE Pork
3. Study On Characteristics Of Blood Protein Gelation And Its Influence On Formation Of Myofibrillar Protein Gel
4. Effects Of Maternal Dietary Protein Level On Meat Quality And Myofibrillar Protein Functionalities Of Offspring
5. Study Effect Of Properties On Myofibrillar Protein Gel Of PSE
6. Effects Of Polysaccharides On The Gel Properties Of Myofibrillar Protein And Soy Protein Composite
7. Effect Of Dietary Fiber On The Properties Of Myofibrillar Protein Gel And Sausage
8. The Research Of Garden Stuff Composite Meat Processing Characteristics
9. Effects Of Dense Phase Carbon Dioxide On Muscle Quanlties And Protein Characteristics Of Litopenaens Vannamei
10. Study On Effects Of Salt And High Pressure Treatment On Properties And Chemical Forces Of Myofibrillar Protein Gel And The Regulation Mechanism
11. Modification Of Porcine Myofibrillar Protein Gel And Study Of Compound Pork Meatballs
12. Effects And Its Application Of Combined High-pressure Processing And CaCl2 On Properties Of Sodium-reduced Myofibrillar Protein Gels
13. Gelation And Flavors Binding Capability Of Porcine Myofibrillar Protein Prepared With Calcium,Magnesium And Potassium Chloride As Partial Substitutes For Sodium Chloride Under Oxidation Conditions
14. Studies On Physicochemical Of Oat ?-glucan And Its Interaction With Myofibrillar Protein
15. Study On Improving The Gel-formation Property Of Tilapia(oreochromis Niloticus)mixed Surimi
16. Interaction Between Modified Soy Protein And Fish Myofibrillar Protein And Its Composite Gel Properties
17. Effects Of Tea Polyphenols On The Functional Properties Of Mutton Myofibrillar Protein Gel
18. Effects Of ?-carrageenan/k~+ Gel System On The Properties And Structure Of Surimi
19. Effects Of High Molecular Polysaccharide Emulsifiers On Interfacial Adsorption,Emulsification And Gel Properties Of Myofibrillar Proteins
20. Study On The Properties Of Guar Gum And Xanthan Gum Emulsions And Their Effects On Myofibril Protein Emulsification And Gel Properties
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