Lv31
268 积分 2025-05-16 加入
Effect of subcritical water treatment on the structure and foaming properties of egg white protein
1小时前
已完结
The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus
7天前
已完结
Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties
9天前
已完结
Insight into dairy casein implications that enhance egg white proteins' thermodynamic and microrheological functions
10天前
已完结
Effect of multiple freeze–thaw cycles on the quality of chicken breast meat
14天前
已完结
New insights into oligosaccharides as cryoprotectants to alleviate multiple freeze-thaw cycles induced phase separation of liquid egg white
14天前
已完结
New insights into oligosaccharides as cryoprotectants to alleviate multiple freeze-thaw cycles induced phase separation of liquid egg white
1个月前
已完结
Effect of cryoprotectants on physicochemical and structural changes in repeated freeze–thawed egg white protein
1个月前
已完结
Effects of different plant proteins on the quality and characteristics of heat induced egg white protein gel under freezing conditions
1个月前
已完结
Effects of multiple freeze-thaw cycles on the foaming and structural properties of egg whites subjected to different thawing methods
1个月前
已完结
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