Lv4
490 积分 2025-05-16 加入
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
2天前
已完结
Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage
2天前
已完结
Influence of treatment-induced modification of egg white proteins on foaming properties
2天前
已完结
The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white
2天前
已完结
Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 1: Egg white
3个月前
已完结
Effect of cryoprotectants on physicochemical and structural changes in repeated freeze–thawed egg white protein
3个月前
已完结
Insight into Effects of high Intensity Ultrasound Treatment on Foamability and Physicochemical Properties of Frozen egg White Protein
4个月前
已完结
The improvement of gel properties and volatiles for frozen egg white melted assisted with ultrasound
4个月前
已完结
Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure
4个月前
已完结
Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel
4个月前
已完结
皖公网安备34019202002308
