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Keyword [freeze-thaw stability]
Result: 21 - 40 | Page: 2 of 3
21. Study On The Preparation Of Rapeseed Protein And Its Effect On The Gelation Of Silver Carp Surimi
22. Freeze-thaw Stability Of Waxy Corn Starch Gel
23. Study On Effects Of Xanthan Gum And Guar Gum On Wheat Starch Properties
24. Freeze-thaw Stability Of Pickering Emulsion Stabilized By Soy Protein Isolate Heat-aggregated Particles
25. Effects Of Emulsifiers And Binary Grafting On The Properties And Applications Of High Amylose Bio-based Wood Adhesive Derived From Corn Starch
26. Sourdough Fermented By Exopolysaccharide Forming Strain:Application And Mechanism Studies In Frozen Dough
27. Impact Of Extrusion Modification On Freeze-Thaw Stability And In Vitro Digestibility Of Rice Starch
28. Freeze-thaw Stability Of High Internal Phase Emulsions Stabilized By Soy Protein Isolate Particles
29. Effect Of Konjac Gum On The Rheological And Texture Properties Of Wheat Starch Gel Under Alkaline Condition
30. Effects Of Bacterial Cellulose On Retrogradation Of Rice Starch Gels
31. Effect Of Crystallization Behavior On The Stability And In Vitro Digestion Of Aerated Emulsion
32. Preparation,Characteristic And Application Of High Internal Phase Emulsion Stabilized By Soybean Protein Isolate
33. Effect Of Wheat Fiber On The Gelatinization And Retrogradation Of Wheat Starch
34. Screening And Processing Of Thickening Sauce For Braised Sea Cucumber
35. The Freezing-Thawing Stability Of Sturgeon And Its Frozen Prepared Product Development
36. Research On The Appropriate Degree Of Milling Of Rice Products
37. Application Of Soy Protein Isolate In Preparation Of Mayonnaise-like Emulsions With High Freeze-Thaw Stability
38. Preparation And Property Of Oleogel-in-water Pickering Emulsion Using Beeswax As Oleogelator
39. Influence Of Particle Size Of Emulsions And Salt Ions On The Freeze-thaw Stability Of Emulsions Stabilized By Whey Protein Isolate
40. Study On Freeze-thaw Stability Of Whey Protein Isolate Nanoemulsion Based On Turbiscan Method
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