1.
Studies on the Improvements of Flavor and Texture of Low-fat Processed Cheese by Enzyme-modified Cheese and Inulin
酶改性干酪和菊粉改善低脂再制干酪风味和质构的研究
2.
Studies on the Improvements of Flavor and Stability of Cheese by Enzyme-modification and Microencapsulation
酶改性干酪及其产物微胶囊化的工艺研究
3.
Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review
酶凝干酪素凝胶性研究进展及其在干酪中的应用
4.
Encapsulation of Neutrol Proteinase and Its Application on Cheese Ripening
微胶囊化中性蛋白酶及其在干酪成熟中的应用
5.
Preparation of potato-tyrosinase and modification of wool with it
马铃薯酪氨酸酶的制备及其对羊毛的改性
6.
Characterization of Acid Tolerance of Genome-shuffled Strain of Lactobacillus casei rhamnosus
干酪乳杆菌基因组改组菌株耐酸性表征
7.
Studies on β-galactosidase and Proteolytic Activities of Lactobacillus Acidophilus and Lactobacillus Casei
嗜酸乳杆菌和干酪乳杆菌β-半乳糖苷酶和蛋白水解活性的研究
8.
Effect of Liposome-encapsulated Neutral Proteinase on Cheddar Cheese Ripening;
脂质体微胶囊中性蛋白酶在Cheddar干酪快速成熟中的应用的研究
9.
Neutral Proteinase and Starter Lactic Acid Bacteria Cell Immobilization on Sodium Alginate and Its Effect on Accelerating Ripening of Cheese;
中性蛋白酶和乳酸菌固定化及其对干酪促熟效果的研究
10.
The effect of chitosan-sidium aliginate encapsulated neutral proteinase on cheese ripening
应用壳聚糖-海藻酸钠包埋中性蛋白酶对干酪后熟的影响
11.
Interferon-γ Induced Psoriasis Keratinocytes of the Protein Tyrosine Kinase Activity
γ-干扰素对银屑病角质形成细胞蛋白酪氨酸激酶活性的影响
12.
Study on Physical,Chemical and Biochemical Characteristics of Different Milkclotting Enzymes during Cheesemaking
不同凝乳酶在干酪成熟期的理化和生化特性研究
13.
Cross-linking of Casein by Peroxidase and Modification in Emulsifying Properties
过氧化物酶催化酪蛋白的交联反应优化与乳化性改善
14.
The Study on the Enzymatic Hydrolysis and Properties of the Enzymatic Hydrolysate of Casein;
酪蛋白酶促水解及其酶解物性质研究
15.
The Kinetic Model of Casein Hydrolysis by Pancreatin and the Studies for Improving the Performance of Enzymatic Membrane Reactor by Backflushing and Surface Modification;
酪蛋白—胰酶水解动力学模型及反冲与膜表面改性提高酶膜反应器性能的研究
16.
Characterization of processed cheese with viable Lactobacillus casei
含有干酪乳杆菌的再制干酪的特性分析
17.
Chymosin and its genetic engineering products used in cheese processing
干酪加工专用凝乳酶及其基因工程酶的研究
18.
Research on Quality and Improvement of Fat Reduced Mozzarella Cheese
低脂Mozzarella干酪的品质及其改进的研究