xanthan gum - Globe Thesis

Keyword [xanthan gum] Result: 121 - 140 \| Page: 7 of 8
121.	Synthesis And Performance Evaluation Of Hydrophobically Modified Xanthan Gum Oil Displacement Agent
122.	Integrated Rotating Fibrous Bed Bioreactor-Ultrafiltration Process for Xanthan Gum Production from Whey Lactose
123.	Characterization of a centrifugal, packed-bed reactor for xanthan gum production
124.	The effect of a xanthan gum product on hydration and cholesterol
125.	Geotechnical applications of biopolymer technology
126.	Rheological Modification Of Solution By Xanthan Gum To Enhance The Stability And Transport Of Iron-based Nanoparticles
127.	Pretreatment Of Polyester Inkjet Printing And Preparation And Application Of Disperse Inkjet Inks
128.	Study On Properties And Application Of Carboxymethyl Starch And Xanthan Gum Combinations
129.	Preparation?Characterization And Application Of Rapeseed Oil Gel Based On Pickering Emulsion
130.	Using Polysaccharides With Ultrasound Treatment To Prepare O/W Coconut Oil Emulsions And Its Loading Oil-soluble Lutein
131.	Research On High Temperature Thixotropic Cement Slurry System
132.	Preparation And Rheological Properties Of Modified Xanthan Gum
133.	Development And Performance Evaluation Of Composite Gel For Killing Well Based On Xanthan Gum
134.	Study On Improving In Vitro Digestion And Absorption Of Selenium-Containing Rice Peptides By Lysozyme/Xanthan Gum Nanoparticle Delivery System
135.	Preparation And Application Of Edible Film Based On Pectin/Sodium Alginate/Xanthan Gum
136.	Effect Of PH Synergistic Heat Treatment On The Interaction Of Rice Dregs Protein-xanthan Gum Complex
137.	Experimental Study On Pipe Flow Transition Of Xanthan Gum Solution And Drag Reduction Characteristics At Different NaCl Concentrations
138.	Preparation Of Xanthan Oligosaccharide By Ionic Liquid Assisted Acid Hydrolysis Of Xanthan Gum
139.	Preparation Of Soybean Protei Isolate-Xanthan Gum-Tea Polyphenols And Its Application In Nanoemulsion
140.	Study On The Interaction Between Ovalbumin And Xanthan Gum And The Stabilization Of Its Emulsion
<<First <Prev Next> Last>> Jump to