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Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review
1小时前
待确认
Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products
1小时前
求助中
Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications
4个月前
已完结
Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk
4个月前
已关闭
The role of metal ions in emulsion characteristics and flocculation behaviour of phosvitin-stabilised emulsions
4个月前
已关闭
Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk
4个月前
已完结
Food proteins: A review on their emulsifying properties using a structure–function approach
4个月前
已完结
Modification methods and applications of egg protein gel properties: A review
4个月前
已完结
Effects of cholesterol removal treatment on the flavor and physicochemical properties of hot gel egg yolk
4个月前
已完结
Competitive Adsorption of Proteins from Total Hen Egg Yolk during Emulsification
4个月前
已完结
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