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12 积分 2024-07-23 加入
Enrichment of Zinc-Chelating Peptides from Casein Using IMAC and Their Zinc Binding Modes and Promoting Intestinal Zinc Absorption Activity
6天前
已完结
Characterization and binding site profiling of zinc-chelated peptides from Takifugu rubripes bone with enhanced biological activity
6天前
已完结
Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging
8天前
已完结
Toward structured and functional salted egg yolks: Role of calcium chloride concentration on protein conformation, aggregation, and gel formation under sodium chloride dry-curing
13天前
已完结
Energy-efficient salted egg processing via pressure–vacuum pulsed pickling: process optimization, energy analysis, and environmental assessment
13天前
已关闭
Flavor deterioration and texture changes in mud-packing salted egg yolks: A role of lipid oxidation and fatty acid degradation
13天前
已完结
Ultrasonic Pre-treatment to Boost Sandiness and Flavor in Vacuum-Cured Salted Yolk
14天前
已完结
Exploring the role of NaOH in modulating the properties of metal-free preserved egg white gels: physicochemical, rheological, and structural properties
14天前
已完结
Energy-efficient salted egg processing via pressure–vacuum pulsed pickling: process optimization, energy analysis, and environmental assessment
14天前
已关闭
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