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0 积分 2025-08-01 加入
Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi
1小时前
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Effect of κ‐carrageenan addition on protein structure and gel properties of salted duck egg white
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Changes in composition and functional properties of proteins and their contributions to Nham characteristics
1个月前
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Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg
1个月前
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CHEMICAL COMPOSITION, PHYSICAL PROPERTIES AND MICROSTRUCTURE OF PIDAN WHITE AS AFFECTED BY DIFFERENT DIVALENT AND MONOVALENT CATIONS
1个月前
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Molecular mechanisms of Fe2+‐induced β‐lactoglobulin cold gelation
1个月前
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Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg
1个月前
已完结
Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg
1个月前
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Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg
3个月前
已完结
Advance toward function, production, and delivery of natural astaxanthin: A promising candidate for food ingredients with future perspectives
4个月前
已完结
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