Low temperature desolvented protein powder was textured using molecular reforming technology.

Effect of microwave treatment on the texture of Baiqie chicken muscle;

Effect of composition changes on texture of Edam cheese during storage;

Texture changes of Chinese water chestnut(Eleocharis dulcis) during canning and the relationship between texture and starch properties;

Effects of high hydrostatic pressure and kappa-carrageenan on water-binding capacities and textural properties of low-fat pork blend gels;

To investigate the application of flaxseed gum in luncheon meat,effects of adding flaxseed gum and complex gum of flaxseed gum and carrageenan on texture of luncheon meat were investigated by method of textural properties analysis,sensory evaluation,scanning electronic microscopy,dynamical rheology.

The TPA(texture profile analysis)textural properties of cultured Pseudosciaena crocea under-18℃ and-50℃ were measured by Texture Analyzer.

Influence of sodium pyrophosphate, sodium triphosphate and water content on the texture characteristics and breakdown traits of pork meatball were studied through orthogonal experiment and the results were as follows: higher dosage of sodium pyrophosphate had negative effects on edible qualities of meatball while higher dosage of triphosphate significantly improved its edible qualities.

Texture Analyzer was used in this study to determine the cooked rice texture characteristicsof different kinds of rice,andstatistical analysis was performed using single factor ANOVA for all data.

Effects of protein concentration and temperature on the texture characteristics of Yu25 soybean 11S globulin gels have been studied.

Multi-wave detecting technique for geological structure and abnormity between tunnel and its application in the coalfield;

Countermeasures and Influence of Geological Structure on Gas Outburst in GaochengCoal Mine;

Analysis on geological structure features and fracture structure water flowing ability in Liuqiao No.1 Mine;