Lv6
2320 积分 2022-09-06 加入
Nutritive Value of Duck Meat and Eggs
5个月前
已完结
Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins
5个月前
已完结
Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali
9个月前
已完结
Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel
9个月前
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
9个月前
已完结
The synergistic effects of NaOH and NaCl on the gel properties, digestive characteristics, and product quality of salted preserved egg white
9个月前
已完结
Investigation on appearance, texture, and molecular structure of heat-alkali synergistically induced egg white gel
9个月前
已完结
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