THE PROMOTION MECHANISM OF FROZEN STAGNANT WATER ON THE SLIDING IN THE LOESS LANDSLIDE ZONE OF HEIFANGTAI




Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability

Soy protein, as one of the major plant proteins, has good functional properties such as solubility, emulsification and gelation properties.Freezing, as one of the effective ways to extend the storage period of products, is widely used in the food and medicine industries.However, freezing can cause changes Chicken Rotisserie Element in the secondary

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