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A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE
18小时前
待确认
Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling
1天前
待确认
Quantitative proteomic analysis of chicken egg white and its components
3个月前
已完结
Isolation and identification of peptides from simulated gastrointestinal digestion of preserved egg white and their anti-inflammatory activity in TNF-α-induced Caco-2 cells
4个月前
已完结
Proteomics revealed regulatory mechanisms of pickling alkalinity on yellow preserved egg white gel properties
4个月前
已完结
Isolation and identification of peptides from simulated gastrointestinal digestion of preserved egg white and their anti-inflammatory activity in TNF-α-induced Caco-2 cells
4个月前
已完结
Isolation and identification of peptides from simulated gastrointestinal digestion of preserved egg white and their anti-inflammatory activity in TNF-α-induced Caco-2 cells
4个月前
已完结
Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates
4个月前
已完结
The synergistic effects of NaOH and NaCl on the gel properties, digestive characteristics, and product quality of salted preserved egg white
4个月前
已完结
Quantitative proteomics study on the changes of egg white of yellow preserved primary chicken eggs soaked in alkali solution
5个月前
已完结
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