Lv12
92 积分 2024-11-01 加入
Egg yolk: structures, functionalities and processes
16小时前
已完结
Protein Components of Very Low Density Lipoproteins from Hen's Egg Yolk
16小时前
已完结
Destabilization of Egg Yolk Emulsion After IgY Removal Through Enzymatic Treatments
1个月前
已完结
Study on functional improvement of freeze–thaw egg yolk pellet by enzymatic hydrolysis
2个月前
已完结
Enhancing functional properties of low-fat egg yolk powder: synergistic effects of enzymatic hydrolysis and supercritical CO2 extraction
2个月前
已完结
mpact of Lipid Composition on Vesicle Protein Adsorption: A BSA Case Study
2个月前
已完结
Efficient Analysis of Egg Yolk Proteins and Their Thermal Sensitivity Using Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis under Reducing and Nonreducing Conditions
2个月前
已完结
Structural characterization of phospholipids and sphingolipids by in-source fragmentation MALDI/TOF mass spectrometry
3个月前
已完结
不同提取方法提取的蛋黄脂质性质对比分析
3个月前
已完结
Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk
3个月前
已完结
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