gelation properties - Globe Thesis

Keyword [gelation properties] Result: 21 - 40 \| Page: 2 of 4
21.	Thermally Aggregation Behaviors And Gelation Properties Of Cottonseed Globulin
22.	Study On Protein And Gelation Properties Of Surimi From Black Carp
23.	Study On Gelation And Antioxidant Properties Of Fermented Fish Surimi Influenced By Fish Endogenous Muscle Enzymes
24.	Researches On The Extraction Of Myofibirllar Proteins Of The Duck Muscle And The Gelation Properties
25.	Synthesis And Gelation Properties Of Tyrosine Derivatives
26.	Effects Of Different Modified Tapioca Starches On The Heat-Induced Gelation Properties Of Myofibrillar Protein
27.	Effect Of Rigor Mortis And Technology On Gel Functionalities Of Surimi From Bighead Carp
28.	Effects Of L-Histidine On Physico-Chemical And Heat-Induced Gelation Properties Of Myosin From Rabbit Psoas Muscle
29.	Study On The Effects Of Ultra-high Pressure On The Gelation Properties Of Peanut Protein Isolates And Its Mechanism
30.	Interfacial, Emulsifying And Gelation Properties Of Soy Protein Modified By Polysaccharide
31.	Effects Of High Pressure Processing And L-Arginine Solubilization On Conformational Characteristics And Gelation Properties Of Tilapia Myosin
32.	Study On Basical Applicational Properties Of Refined Konjac Flour From Two Species
33.	Synthesis And Gelation Properties Of Acetal-based Gluconamide Compounds
34.	Effect Of Sodium Chloride And Sodium Tripolyphosphate On Gelation Properties Of Pressure-induced Chicken Meat Products
35.	Study On Gelation Properties Of Acid Low Acyl Gellan Gels
36.	Studies On The Mechanism,emulsifying Application Of Physical Pretreatment And Transglutaminase-set Soy Protein Isolate And Wheat Gluten Mixture Gelation
37.	Synthesis And Gelation Properties Of Acetal-based D-glucose Schiff Base Compounds
38.	Synthesis And Gelation Properties Of Mono/Bis Azobenzene Gelators With Melamine Groups
39.	Synthesis And Gelation Properties Of N-amino Alkyl And Aryl Acetal Substituted Glucosamide Derivatives
40.	Improvement Of Emulsifying And Gelation Properties Of Sugar Beet Pectin Based On Covalent Crosslinking
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