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- Wu, Daize [remove] 2
- 664 2
- Food -- Analysis -- Periodicals 2
- Food -- Composition -- Periodicals 2
- DG degree of grafting -- EAI emulsifying activity index -- ESI emulsifying stability index -- FTIR Fourier transform infrared spectroscopy -- G' elastic modulus -- G'' viscous modulus -- GCC glycinin-κ-carrageenan conjugate -- GCM glycinin-κ-carrageenan mixture -- GGC glycinin-guar gum conjugate -- GGM glycinin-guar gum mixture -- MW molecular weight -- OPA o-phthalaldehyde -- pI isoelectric point -- SDS-PAGE sodium dodecyl sulfate-polyacrylamide gel electrophoresis -- SPI soybean protein isolate -- WPI whey protein isolate -- γ strain rate -- η apparent viscosity -- τ shear stress 1
- Glycinin -- κ-carrageenan -- Guar gum -- Glycosylation -- Functional properties 1
- Soy protein isolate -- Enzymatic hydrolysis -- Glycosylation -- Gelation -- Rheological properties 1