Lv6
2340 积分 2022-09-06 加入
Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali
2天前
已完结
Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel
3天前
已完结
Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel
5天前
已完结
The synergistic effects of NaOH and NaCl on the gel properties, digestive characteristics, and product quality of salted preserved egg white
5天前
已完结
Investigation on appearance, texture, and molecular structure of heat-alkali synergistically induced egg white gel
5天前
已完结
Composition and Structure of Hen Egg Yolk
3个月前
已完结
Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review
3个月前
已完结
Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white
4个月前
已完结
Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs
4个月前
已完结
Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling
4个月前
已完结
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