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60 积分 2026-04-06 加入
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
1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
1个月前
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Binding mechanism and bioavailability of a novel phosvitin phosphopeptide (Glu-Asp-Asp-pSer-pSer) calcium complex
2个月前
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The next revolution in egg product processing: Advances and future directions of egg-based fermented yogurt alternatives
2个月前
已完结
The conjugation of sugars on protein via glycation to decrease food allergenicity: mechanism, application, challenges and future directions
2个月前
已完结
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