Lv2
168 积分 2024-06-13 加入
Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis
19天前
已完结
The influence of applewood polyphenols on the oxidative stability of mayonnaise
22天前
已关闭
The influence of applewood polyphenols on the oxidative stability of mayonnaise
23天前
已关闭
Tailoring the rheological properties of pea and whey protein hybrid emulgels using high-pressure homogenization treatment on pea protein suspensions
23天前
已完结
Water-in-oil oleogel with biphasic stabilization for fabrication of low-fat salad dressing
23天前
已完结
Ultrasonic modified ovalbumin-fish oil emulsion gel: A novel strategy for replacing animal fat
23天前
已完结
The influence of applewood polyphenols on the oxidative stability of mayonnaise
1个月前
已关闭
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
The influence of applewood polyphenols on the oxidative stability of mayonnaise
1个月前
已关闭
Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise
1个月前
已完结
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