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New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing
19小时前
已完结
Janus effects of NaCl on structure of egg yolk granules
19小时前
求助中
Fabrication of low-salt salted egg yolks via a chitosan-based wet separation curing system: Physicochemical evolution and storage stability
1个月前
已完结
Egg powder: Constraints, methods of enhancing functional properties and innovative applications
3个月前
已完结
Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
3个月前
已完结
Preparation and characterization of hen egg proteins-soybean protein isolate composite gels
3个月前
已完结
Lactic acid fermentation improves rehydration and emulsifying properties of spray-dried egg yolk powder
3个月前
已完结
Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk
3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
3个月前
已完结
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