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Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System
British Library Online Contents | 2002| -
Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals
British Library Online Contents | 2013| -
Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2^oC
British Library Online Contents | 2000| -
Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates
British Library Online Contents | 2000| -
Chemical Stability of Antioxidant-Washed Beef Heart Surimi During Frozen Storage
British Library Online Contents | 1997| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Online Contents | 2004| -
Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment
British Library Online Contents | 2015| -
Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid
British Library Online Contents | 2004| -
Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets
British Library Online Contents | 2018| -
Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
British Library Online Contents | 2005| -
Effects of Inulin/Oligofructose on the Thermal Stability and Acid-Induced Gelation of Soy Proteins
British Library Online Contents | 2008| -
Fractionation, Separation, and Identification of Antioxidative Peptides in Potato Protein Hydrolysate that Enhance Oxidative Stability of Soybean Oil Emulsions
British Library Online Contents | 2010| -
Functionality Changes in Oxidatively/Antioxidatively Washed Beef-Heart Surimi During Frozen Storage
British Library Online Contents | 2000| -
Functional stability of antioxidant-washed, cryoprotectanttreated beef heart surimi during frozen storage
British Library Online Contents | 1999| -
Functional stability of antioxidant-washed, cryoprotectant-treated beef heart surimi during frozen storage
British Library Online Contents | 1998| -
Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions
British Library Online Contents | 2000| -
Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
British Library Online Contents | 1996|
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