Results 301 to 310 of about 749,719 (313)

Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study

Food Hydrocolloids, 2020
Ming Dong, Minyi Han, Guanghong Zhou
exaly  

The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation

Food Chemistry, 2019
Fengxue Zhang, Dengyong Liu
exaly  

Electrokinetic Properties of Gels

1991
T.J. Lewis, J.P. Llewellyn, M.J. van der Sluijs   +2 more
openaire   +1 more source

Binding properties of hirudin determined by gel filtration and gel electrophoresis

Thrombosis Research, 1990
openaire   +2 more sources

Microstructure and rheological properties of psyllium polysaccharide gel

Food Hydrocolloids, 2009
Steve W Cui, H Douglas Goff
exaly  

Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage

International Journal of Food Science and Technology, 2019
Avtar Singh, Soottawat Benjakul, Thummanoon Prodpran   +2 more
exaly  

Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

Carbohydrate Polymers, 2017
Tao Huang, Zong-Cai Tu, Dengle Duan
exaly  

Gel structure and properties

1988
openaire   +1 more source

Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp

Food Hydrocolloids
Tao Yin, Qilin Huang
exaly  

Mechanical Properties of Concentrated Food Gels

1995
openaire   +2 more sources