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368 积分 2025-10-14 加入
Physicochemical properties and immune enhancement activity of oligosaccharide fraction purified from biomass of green macro-algal Ulva prolifera
5天前
已完结
In vitro and in vivo immune-enhancing effects of punicic acid and the action mechanisms as revealed via microbiome and lipid profiling
5天前
已完结
Egg white protein-based delivery system for bioactive substances: a review
13天前
已完结
Effect of ethanol on gelation and microstructure of whey protein gels in the presence of NaCl
14天前
已完结
Design of microcapsule-enhanced composite starch films for antibacterial inner food packaging
14天前
已完结
Effect of ammonium chloride on the salt-induced cohesive behavior of egg yolk liquid and its plasma with granules
16天前
已完结
Toward structured and functional salted egg yolks: Role of calcium chloride concentration on protein conformation, aggregation, and gel formation under sodium chloride dry-curing
1个月前
已完结
The quality characteristics of frozen salted egg yolk salting using various media
1个月前
已完结
A nanoflower confinement space catalytic strategy for hydrolyzed egg white protein with excellent foam properties
1个月前
已完结
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