Lv21
146 积分 2024-10-14 加入
Effect of ammonium chloride on the salt-induced cohesive behavior of egg yolk liquid and its plasma with granules
1个月前
已完结
Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk
1个月前
已完结
Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions
1个月前
已完结
Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks
2个月前
已完结
Effects of ammonium chloride on physicochemical properties, aggregation behavior and microstructure of duck egg yolk induced by salt
2个月前
已关闭
New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing
3个月前
已完结
Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and Maltodextrin
5个月前
已完结
Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and Maltodextrin
5个月前
已关闭
Effects of ammonium chloride on physicochemical properties, aggregation behavior and microstructure of duck egg yolk induced by salt
5个月前
已完结
Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
5个月前
已完结
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