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50 积分 2025-10-12 加入
Ultrasonic pre-treatment to boost sandiness and flavor in vacuum-cured salted yolk
2个月前
已关闭
A comprehensive review on freeze-induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
2个月前
已完结
Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks
2个月前
已关闭
Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator
2个月前
已完结
Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing
2个月前
已完结
Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting
2个月前
已关闭
Changes in aggregation behavior of raw and cooked salted egg yolks during pickling
3个月前
已完结
Valorization of saline byproducts: Development of composite films from waste salted egg white and plant extracts
3个月前
已完结
A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications
4个月前
已完结
Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg
5个月前
已完结
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