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60 积分 2026-04-06 加入
Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review
2个月前
已完结
Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment
2个月前
已完结
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
4个月前
已完结
Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
4个月前
已完结
Binding mechanism and bioavailability of a novel phosvitin phosphopeptide (Glu-Asp-Asp-pSer-pSer) calcium complex
5个月前
已完结
The next revolution in egg product processing: Advances and future directions of egg-based fermented yogurt alternatives
5个月前
已完结
The conjugation of sugars on protein via glycation to decrease food allergenicity: mechanism, application, challenges and future directions
5个月前
已完结
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