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40 积分 2025-10-14 加入
Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment
11小时前
已完结
Effect of maltodextrin and inulin addition on the dairy-based powders properties
11天前
已完结
Maltodextrin as wall material for microcapsules: A review
13天前
已完结
Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour
13天前
已关闭
Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages
13天前
已完结
Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review
18天前
已完结
Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance
1个月前
已完结
Effect of soy lecithin concentration on physiochemical properties and rehydration behavior of egg white protein powder: Role of dry and wet mixing
2个月前
已完结
Effects of different protectants on the IgY content and physico‐chemical properties of spray‐dried egg yolk powder
2个月前
已完结
Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility
2个月前
已完结
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