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30 积分 2024-11-30 加入
The Separation of Free Fatty Acid and Triglyceride by Non-Basic Deep Eutectic Solvent
12小时前
求助中
Decoding Compositional and Interfacial Stability of Rice Bran Oil Bodies from Lipidomic Signatures to Nanomechanical Membrane Characterization
13小时前
已完结
Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties
2个月前
已完结
Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application
3个月前
已完结
The Use of Novel Technologies in Egg Processing
4个月前
已完结
Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties
4个月前
已完结
Thermal Inactivation, Denaturation and Aggregation Processes of Papain‐Like Proteases
4个月前
已关闭
Sulfonium-Containing Glycopolypeptides Tethering Trehalose for Protein Stabilization
5个月前
已完结
Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment
5个月前
已完结
Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH
5个月前
已完结
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