Lv21
118 积分 2024-10-14 加入
Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions
3小时前
待确认
Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks
12天前
已完结
Effects of ammonium chloride on physicochemical properties, aggregation behavior and microstructure of duck egg yolk induced by salt
18天前
已关闭
New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing
1个月前
已完结
Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and Maltodextrin
3个月前
已完结
Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and Maltodextrin
3个月前
已关闭
Effects of ammonium chloride on physicochemical properties, aggregation behavior and microstructure of duck egg yolk induced by salt
3个月前
已完结
Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
3个月前
已完结
Effects of ammonium chloride on physicochemical properties, aggregation behavior and microstructure of duck egg yolk induced by salt
3个月前
已完结
Simultaneous Determination of 20 Inorganic Elements in Preserved Egg Prepared with Different Metal Ions by ICP-AES
3个月前
已完结
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