1–20 von 49 Ergebnissen

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  1.  

    Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses

    Guo, F. / Xiong, Y. L. / Qin, F. et al. | British Library Online Contents | 2015
  2.  

    Guest Editorial: A Reflective On Food Chemistry in JFS

    Xiong, Y. L. | British Library Online Contents | 2012
  3.  

    Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels

    Wu, M. / Xiong, Y. L. / Chen, J. et al. | British Library Online Contents | 2009
  4.  

    Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

    Xiong, Y. L. / Blanchard, S. P. / Ooizumi, T. et al. | British Library Online Contents | 2010
  5.  

    Effects of Inulin/Oligofructose on the Thermal Stability and Acid-Induced Gelation of Soy Proteins

    Tseng, Y. C. / Xiong, Y. L. / Boatright, W. L. | British Library Online Contents | 2008

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