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One step procedure for desalting salty egg white and preparing fat analogue and its application in mayonnaise
5小时前
已完结
Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein
29天前
已完结
Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates
1个月前
已完结
The inhibition of cell-free supernatants of several lactic acid bacteria on the selected psychrophilic spoilage bacteria in liquid whole egg
3个月前
已完结
Effects of cholesterol removal treatment on the flavor and physicochemical properties of hot gel egg yolk
3个月前
已完结
Impact of different cooling times during post-maturation on physicochemical and texture properties of fermented egg-milk beverage
5个月前
已完结
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