Lv4
550 积分 2024-08-15 加入
The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules
2天前
已完结
Water filling of rapidly salted separated egg yolks: Characterization of water migration, aggregation behavior and protein structure
2天前
已完结
Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk
2天前
已完结
Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks
2天前
已完结
Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment
2天前
已完结
Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment
2天前
已完结
Rheology and microstructure of heat-induced egg yolk gels
2天前
已完结
Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment
2天前
已完结
Effects of cholesterol removal treatment on the flavor and physicochemical properties of hot gel egg yolk
3天前
已完结
Mechanism of amino acid delay on thermal aggregation behavior of liquid egg yolk: Thermal aggregation, water distribution, molecular structure
3天前
已完结
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