Lv31
380 积分 2022-09-22 加入
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
2个月前
已完结
Moderation-excess interactions of epigallocatechin gallate and CaCl2 modulate the gelation performance of egg white transparent gels
4个月前
已完结
Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods
4个月前
已完结
Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white
4个月前
已完结
Rheological and Biochemical Characteristics of High-Pressure- and Heat-Induced Gels from Blue Whiting (Micromesistius poutassou) Muscle Proteins
4个月前
已完结
Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling
4个月前
已完结
Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel
4个月前
已完结
3D direct writing egg white hydrogel promotes diabetic chronic wound healing via self-relied bioactive property
4个月前
已完结
Hydrogels from natural egg white with extraordinary stretchability, direct-writing 3D printability and self-healing for fabrication of electronic sensors and actuators
4个月前
已完结
Modification methods and applications of egg protein gel properties: A review
4个月前
已完结
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