Results 251 to 255 of about 1,203,004 (255)

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations

LWT - Food Science and Technology, 2018
Xue Yang, Xinglian Xu, Guanghong Zhou
exaly  

Dual effects of NaCl on the high temperature adsorption of heavy metals by montmorillonite

Chemical Engineering Journal
Lu Dong, Yaji Huang, Yixuan Xiao
exaly  

Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review

Food Chemistry
Yuting Ding
exaly  

The proline enigma: NaCl-tolerant and NaCl-sensitive callus lines of Cicer arietinum

Plant Science, 1985
exaly  

Metastable eutectic melting in the NaCl-H2O system

Thermochimica Acta, 2017
exaly