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Keyword [Gelation]
Result: 21 - 40 | Page: 2 of 10
21. Numerical Simulation Of Gelatin Physical Gelation Processes Under Non-uniform Temperature Field
22. Research Of Kidney Bean(phaseolus Vulgaris L)proteins Fibrils And Gelation Mechanism
23. Mechanism Of Gelation Of Myofibrillar Protein Composites Containing Emulsified Lipid Droplets And Starch Granules
24. Study On Gelation And Gel-forming Mechanism Of Silver Carp Mince Induced By Fermentation
25. Study On Shear Induced Aggregation And Gelation Of Nanoparticles
26. Study On Properties Of Lignocellulose Fiber Based On High Concentration Gelation Of Low Temperature Alkaline
27. Gelation And Liquid Crystalline Behaviour Of Azophenyl Hydrazide Derivatives
28. Study On Characteristics Of Blood Protein Gelation And Its Influence On Formation Of Myofibrillar Protein Gel
29. Study On The Stability And Aggregation Behavior Of Surface Functionalized Polymer Colloidal Particles Under Stagnant Conditions
30. Studies On Gelation Properties Of Salt-soluble Protein Of Chicken And The Factors Affecting Functional Characteristics Of Gelation
31. Studies On Gelation Properties Of Salt-soluble Protein Of Beef And The Factors Affecting Functional Characteristics Of Gelation
32. The Influence Of Natural Fermentation On The Physicochemical Characteristics Of Rice And Gelation Mechanism Of Rice Noodle
33. Study On Turbidity, Solubility And Heat-Induced Gelation Strength Of Rabbit Skeletal Muscle Myosin
34. Study On Preparation And Characterization Of Self-modulating Temperature MicroPCMs For Building Materials
35. ATPase Activity And Thermally Induced Gelation Properties Of Myosin
36. Preparation And Properties Of TiO2 Films On The Surface Of 45# Steel By Sol-Gel
37. Preliminary Ecology Study On The Community Of Native Metasequoia Glyptostroboides In Lichuan City
38. Study On Transglutaminase-Induced Crosslinking On Gelation Of Myofibrillar/Soy Protein Isolate Mixtures
39. Studies On The Causes And Control Of Age Gelation In UHT Milk During Storage
40. Studies On The Design, Synthesis And Gelation Properties Of Low Molecular Mass Organic Gelators
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