Lv1
96 积分 2024-09-26 加入
Egg powder: Constraints, methods of enhancing functional properties and innovative applications
1个月前
已完结
Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
1个月前
已完结
Preparation and characterization of hen egg proteins-soybean protein isolate composite gels
1个月前
已完结
Lactic acid fermentation improves rehydration and emulsifying properties of spray-dried egg yolk powder
1个月前
已完结
Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk
1个月前
已完结
Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk
1个月前
已完结
Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk
1个月前
已完结
Enhancing the functional properties of egg yolk through post-treatments following short-term fermentation for application in powdered oils
1个月前
已完结
Egg-Based Materials and Interaction-Driven Assembly From Components to Functional Systems
1个月前
已完结
皖公网安备34019202002308
