Lv5
1550 积分 2024-05-27 加入
Toward structured and functional salted egg yolks: Role of calcium chloride concentration on protein conformation, aggregation, and gel formation under sodium chloride dry-curing
9小时前
待确认
Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review
9小时前
待确认
The synergistic effects of NaOH and NaCl on the gel properties, digestive characteristics, and product quality of salted preserved egg white
9小时前
待确认
Comprehensive lipidomics and flavoromics analysis reveals the formation mechanism of the unique flavor in quail egg yolks during thermal treatment
13天前
已关闭
Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt
13天前
已完结
Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles
13天前
已完结
Unraveling the metabolic network of volatile flavor dynamics development during the golden pomfret fermentation driven by core bacteria: a combined multi-omics analysis
13天前
已完结
Ultrasound-assisted germination of red kidney beans: Enhancements in physicochemical and nutritional profiles
20天前
已完结
Physicochemical, rheological properties and in vitro hypoglycemic activities of polysaccharide fractions from peach gum
1个月前
已完结
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