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Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties
14小时前
已完结
Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics
14小时前
已完结
Ultrasound-assisted pH-shifting treatment: Effects on egg yolk protein interfacial adsorption and emulsification properties
14小时前
求助中
A Green Digestion Method for Minor Elemental Analysis of Egg Samples by ICP-MS
14小时前
求助中
The regulation mechanism of ultrasonic treatment on alkali-induced egg white protein gel: Structure, molecular characteristics and intermolecular forces distribution
14小时前
已完结
Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes
15小时前
已完结
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