Dissertation 

About 8495 item dissertation in line with Jiangnan University query results,the following is 201 to 250(Search took 0.078 seconds)

  1. Recipe Optimization of Gelatin-based Gummy on Its Thermodynamic Stability and Taste,LvShuYi/Jiangnan University,0/199
  2. Study on the Preparation of Soybean Oligosaccharide Syrup by Adsorption, Inclusion and Ion Exchange,MaYongXiang/Jiangnan University,0/60
  3. Production, Purification, Characterization and Application of Inulinase from a Novel Species of P. Expansum SK16Grown on Dahlia Spoiled Tuber,MARIA ROSA VELA SEBASTI(?)O FERNANDES/Jiangnan University,0/28
  4. Process Study on Enzymatic Production of Xylo-Oligosacchairdes with Steam Explosion Pretreatment,LiuZhen/Jiangnan University,0/32
  5. Study on Extraction, Purification and Immune Activity of Total Saponins in Lily Residue,PanQingYou/Jiangnan University,0/50
  6. The Digestibility and Applications from African Locust Bean (parkia Biglobosa) Seeds,ABDOULAYE SANKHON/Jiangnan University,0/25
  7. Effect of Microwave Heating on the Crystalinity and Molecular Structure of Potato Starch during Gelatinization Progress,MaWenZuo/Jiangnan University,0/41
  8. The Effect of Microwave Heating on the Dielectric and Physical Properties of Potato Starch,MaShenZuo/Jiangnan University,0/122
  9. Effect of Tea Polyphenols on Digestibility of Modified Waxy Maize Starch,LengXue/Jiangnan University,0/134
  10. Preparation of Starch Particles Delayed Digestion,YouDong/Jiangnan University,0/33
  11. Study on Enzymatic Synthesis of Amylodextrin from Sucrose,LiTian/Jiangnan University,0/21
  12. Research on the Preparation, Properties and Application of Esterified Maltodextrin,WuJingZhi/Jiangnan University,0/69
  13. Effect of Freezing and Thawing on the Properties of Rice Starch and Its Control,YanJuan/Jiangnan University,0/89
  14. Preparation of Starch Sodium Dodecenyl Succinate by Extrusion Method,ZhangLingYu/Jiangnan University,0/40
  15. Effect of Tea Polyphenol on the Digestion of High Amylose Maize Starch and the Mechanism,ChaiYanWei/Jiangnan University,0/112
  16. Perparation and Slow Digestibility of High Amylose Corn Starch Inclusion Complex,ShaChenXi/Jiangnan University,0/74
  17. Effect of Xanthan on the Retrogradation of Rice Starch and Preliminary Study on Its Mechanism,TangMinMin/Jiangnan University,0/164
  18. Study on the Physicochemical Properties and Application of Water Caltrop,MaMeng/Jiangnan University,0/46
  19. Study on Preparation, Properties and Applications of Cross-linked Hydropropyl Carboxymethyl Starch,GuoQingXing/Jiangnan University,0/130
  20. Cyclodextrins-modified Starch: Preparation of Slowly Digestible Starch and Its Properties,ZhanJinLing/Jiangnan University,0/43
  21. Study on the Extraction of Ganoderma Lucidum Spore Lipids,ZhangXinXin/Jiangnan University,0/139
  22. Effect of β-cyclodextrin Penetration with High-pressure on the Properties of Instant Rice,LiuLi/Jiangnan University,0/63
  23. Studies on the Influences of Honey Powder on Fermentation and Baking Properties and Storage Characteristics of Bread Dough,ZhangJun/Jiangnan University,0/110
  24. Study on the Modification and Application of Textured Wheat Gluten,MaNing/Jiangnan University,0/54
  25. Study on Processing Technology of Vacuum Fried Crispy Peas Using Dried Pisum Sativum Linn as Raw Material,ZhuYinYin/Jiangnan University,0/89
  26. The Study on Palatability Evaluation and Material Adaptability of Instant Rice,YangXiaoNa/Jiangnan University,0/153
  27. Study on Quality Regulating and Preservation of Green Tea Fresh Noodles,DaiZuo/Jiangnan University,0/90
  28. Effects of Thermal Processes on the Quality of Soymilk and Soy Protein Concentrate Milk,LvYuCui/Jiangnan University,0/97
  29. Study on the Retrogradation of Various Glutinous Rice Cakes,ZhouYing/Jiangnan University,0/120
  30. Study on the Key Technology of Cooked-slurry Soymilk and Maillard Reaction during Heating Treatment,ChenCong/Jiangnan University,0/137
  31. Study of Heat-mediated Waxy Flour and Its Functionality in Dough and Bread Systems,ShangShan/Jiangnan University,0/47
  32. Study of Prebiotic Effects of Whole Grain on Intestinal Microbiota,ZhaoLanTao/Jiangnan University,0/176
  33. Studies on the Rheofermentation Properties and Baking Performance of High Antioxidative Buckwheat Dough and Bread,LiuYan/Jiangnan University,0/138
  34. Effects of Susceptor Component and Food Ingredients on Bread Microwave Baking Quality,GuMingMin/Jiangnan University,0/30
  35. Study on the Processing Technology of Instant Soup Completed with Mushroom,LiuWan/Jiangnan University,0/151
  36. Study on the Stability of Reconstituted Whole Wheat Flour,YangLei/Jiangnan University,0/51
  37. Processing Technology and Quality Evaluation of Instant Rice for Room Temperature Storage,LvHuanHuan/Jiangnan University,0/228
  38. Study on the Processing of Lentinus Edodes Crisps Using Dried Lentinus Edodes as Raw Materials,QiLinLin/Jiangnan University,0/247
  39. Studies on Properties of Fermented Raisins and Their Effects on the Baking Properties of Bread,TuYaJun/Jiangnan University,0/96
  40. Study on Processing Technology and Textural Characteristics of Tofu Prepared from Whole Soybeans,LiuZuoTong/Jiangnan University,0/246
  41. Studies on the Phytic Acid Changes and Baking Performance of High-fibre Sourdough Bread,ZhongJing/Jiangnan University,0/95
  42. Research on Extrusion Process and Solubility of Extruded Cereal Powder,XuYaCui/Jiangnan University,0/197
  43. Effect of Germination on Nutritional Components, Physiological Functions and Processing Characteristics of Brown Rice,WuFengFeng/Jiangnan University,0/188
  44. Studies on Cryoprotective Characteristics of Frozen Doughs Using Thermostable Ice Structuirng Protein,JiaChunLi/Jiangnan University,0/57
  45. Improvement of Baking Qualities of Whole Wheat Saltine Crackers and Determination of the Mechanism of Water Migration,LiJuan/Jiangnan University,0/130
  46. Study of β-Lactoglobulin Glycation in Intermediate Moisture System,ChenYingJia/Jiangnan University,0/44
  47. Effects of Sterols on the Properties of Phosphatidylcholine Liposome,YangBeiBei/Jiangnan University,0/81
  48. Research of Structural Characterization, Preparation of Alternan and Enzymatic Properties of Alternansucrase,BaiAiJuan/Jiangnan University,0/30
  49. Mechanism and Effects of High Hydrostatic Pressure Processing on the Inulin Fructotransferase Catalytic Reaction,LiuMiao/Jiangnan University,0/14
  50. Establishment of DNA Biosensor Detection Methods for Peanut Allergen,GuanLu/Jiangnan University,0/51

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