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Comparative Analysis of Structural, Physicochemical, and Functional Properties of Eel Proteins Extracted by Different Methods Using Multivariate Statistical Approaches
2个月前
已完结
Structural Basis for Thermal Stability of Human Low-Density Lipoprotein
3个月前
已完结
Solubility of soy lipophilic proteins: comparison with other soy protein fractions
3个月前
已完结
Effect of Low-Density Lipoprotein (LDL) and High-Density Lipoprotein (HDL) on Frozen Gelation of Egg Yolk
1年前
已完结
Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor
1年前
已完结
Heat‐Induced Gelation of Hen's Egg Yolk Low Density Lipoprotein (LDL) Dispersion
1年前
已完结
Functional Properties of Heat‐Treated Egg Yolk Low Density Lipoprotein
1年前
已完结
Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment
1年前
已完结
Changes in Yolk States of Duck Egg during Long-Term Brining
1年前
已完结
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