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Xanthan gum effects on solubility and emulsification properties of soy protein isolate
British Library Online Contents | 1997| -
Xanthan Enhances Water Binding and Gel Formation of Transglutaminase-Treated Porcine Myofibrillar Proteins
British Library Online Contents | 2010| -
Viscoelastic properties of myofibrillar protein-polysaccharide composite gels
British Library Online Contents | 1993| -
Transglutaminase Cross-linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation
British Library Online Contents | 2002| -
The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes
British Library Online Contents | 2011| -
Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins
British Library Online Contents | 2003| -
Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt
British Library Online Contents | 1999| -
Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need
British Library Online Contents | 2004| -
Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses
British Library Online Contents | 2015| -
Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions
British Library Online Contents | 2002| -
Storage stability of antioxidant-washed myofibrils from chicken white and red muscle
British Library Online Contents | 1996| -
Solubility and emulsifying properties of soy protein isolates modified by pancreatin
British Library Online Contents | 1997| -
Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts
British Library Online Contents | 2005| -
Role of -Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate
British Library Online Contents | 2011| -
Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels
British Library Online Contents | 2009| -
Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase
British Library Online Contents | 2013| -
Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme
British Library Online Contents | 2003| -
Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties
British Library Online Contents | 1995| -
Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminase
British Library Online Contents | 1999| -
Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase
British Library Online Contents | 1998|
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