Lv3
284 积分 2024-10-14 加入
Toward structured and functional salted egg yolks: Role of calcium chloride concentration on protein conformation, aggregation, and gel formation under sodium chloride dry-curing
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
Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process
13天前
已完结
Hard yolk characteristics and mechanism of salted duck eggs
1个月前
已完结
Egg quality and egg albumen property of domestic chicken, duck, goose, turkey, quail, and pigeon
1个月前
已完结
Quantitative lipidomic analysis of egg yolk, yolk granule, and yolk plasma
1个月前
已完结
Egg quality and egg albumen property of domestic chicken, duck, goose, turkey, quail, and pigeon
1个月前
已完结
A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting
1个月前
已完结
Effects of CaCl 2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk
1个月前
已完结
Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk
2个月前
已完结
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