| 1. | Gelling mechanism of soy protein - - carrageenan blends
卡拉胶复合凝胶机理的研究 |
| 2. | Preparation and the biological activities of phthaloyl - carrageenan
卡拉胶的合成及其生物活性 |
| 3. | Preparation of carrageenan microspheres
纳米卡拉胶微球的制备 |
| 4. | Screening of methods for acylating - carrageenan with middle molecular weight
卡拉胶乙酰化方法的筛选 |
| 5. | Preparation and characterization of o - succinyl derivative of - carrageenan
琥珀酰基化衍生物的制备与表征 |
| 6. | Advances in the research of - carrageenan
卡拉胶研究进展 |
| 7. | Oxidative degradation of - carrageenan
卡拉胶的氧化降解 |
| 8. | The best gelatin forming conditions of carrageenan in cooking sausage
卡拉胶在蒸煮香肠中的最佳凝胶形成条件 |
| 9. | Studies on the mechanism of combined gelation formation of myosin and - carrageenan
卡拉胶混合胶凝机理的研究 |
| 10. | Studies on the effects of physical forces on gel texture properties of - carrageenan
卡拉胶凝胶体质构特性影响的研究 |
