Lv2
120 积分 2024-09-27 加入
Sleep quality is enhanced by egg yolk hydrolysate through modulation of GABAergic and Serotonergic neurotransmission in mice
2天前
已完结
Sensory characterization of main flavor-producing compounds produced during thermal processing of salted egg yolks
22天前
已完结
Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs
22天前
已完结
Changes in aggregation behavior of raw and cooked salted egg yolks during pickling
22天前
已完结
Egg quality and safety with an overview of edible coating application for egg preservation
1个月前
已完结
Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning
3个月前
已完结
Translucency mechanism of heat-induced pigeon egg white gel
3个月前
已完结
Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling
4个月前
已完结
Reinforcement mechanism of black tea on the gel properties of preserved egg protein: Metal ion “pore-blocking effect” and EWP denaturation-aggregation-reorganization
4个月前
已完结
Translucency mechanism of heat-induced pigeon egg white gel
4个月前
已完结
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