12 results on '"Ma, Meihu"'
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2. Papain immobilization on interconnected-porous chitosan macroparticles: Application in controllable hydrolysis of egg white for foamability improvement
3. Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend films
4. Improving rehydration of egg white powder through modifying its physicochemistry properties by ultrasound-assisted glutaminase deamidation
5. Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties
6. Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH
7. Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
8. Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
9. Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein
10. Influence of bio-active terpenes on the characteristics and functional properties of egg yolk
11. Synthesis and structural characterization of lysozyme–pullulan conjugates obtained by the Maillard reaction
12. Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate
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