Lv2
170 积分 2026-03-04 加入
Insight into the mechanism of gellan gum enhancing stability of high internal phase Pickering emulsions based on egg yolk granules: Intermolecular interaction and network structure
2天前
已完结
Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality
3天前
已完结
Egg yolk lipids: separation, characterization, and utilization
7天前
已完结
Selective removal effect of subcritical fluid extraction on egg yolk lipids and characterization and enzymatic improvement of defatted egg yolk powder
15天前
已完结
Development of egg yolk lipoprotein hydrolysate for nano-delivery of curcumin: Structure-function relationship
15天前
已完结
Deterioration mechanism for the solubility of skimmed egg yolk powder: powder characteristics, rehydration capability and protein structure
15天前
已完结
Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications
24天前
已完结
Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties
28天前
已完结
Preparation and characterization of natural microcapsules EYG (egg yolk granules) with OPO(1,3-dioleic acid-2-palmitic acid triglyceride): Unique application of EYG riches in low/high-density lipoproteins on OPO stability
28天前
已完结
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