Lv61
2010 积分 2024-09-27 加入
Comprehensive Analysis of Pigeon Egg Proteins: Composition, Function, and Health Significance
13天前
已完结
Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling
19天前
已完结
Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling
19天前
已完结
Protective effect of polypeptides from larva of housefly (Musca domestica) on hydrogen peroxide-induced oxidative damage in HepG2 cells
2个月前
已完结
The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules
3个月前
已完结
Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels
3个月前
已完结
Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes
3个月前
已完结
Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures
3个月前
已完结
Change in rapid salting kinetics and characteristics of hen egg yolks
4个月前
已完结
Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs
4个月前
已完结
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