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46 积分 2025-09-13 加入
Investigation on appearance, texture, and molecular structure of heat-alkali synergistically induced egg white gel
3小时前
待确认
Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect
3小时前
已完结
Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility
9个月前
已完结
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
10个月前
已完结
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