Lv22
104 积分 2024-08-15 加入
Egg Yolk Phosvitin and Functional Phosphopeptides—Review
1小时前
待确认
High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides
1小时前
已完结
Interactions between lecithin and yolk granule and their influence on the emulsifying properties
1小时前
已完结
Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state
1小时前
求助中
Constructing myosin/high-density lipoprotein composite emulsions: Roles of pH on emulsification stability, rheological and structural properties
18小时前
已完结
Influences of Extraction Methods on Physicochemical and Functional Characteristics of Three New Bulbil Starches from Dioscorea opposita Thunb. cv. Tiegun
20天前
已完结
Influence of Guar Gum and Xanthan Gum on the Rheological Behavior, Texture, and Microstructure of Probiotic Low-Fat Yogurt
1个月前
已完结
Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt: Accelerating fermentation, reducing syneresis, and improving texture
1个月前
已完结
Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt
1个月前
已完结
Chitosan and its derivatives regulate lactic acid synthesis during milk fermentation
1个月前
已完结
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