Lv11
40 积分 2024-09-26 加入
Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting
1小时前
待确认
elation behavior of egg yolk under physical and chemical induction: A review
2天前
已完结
Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective
4天前
已完结
Redistribution and fusion of protein-lipid assemblies within the egg yolk sphere under slight non-destructive deformation causing a change in thermal gel properties
4天前
已完结
The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting
4天前
已完结
Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting
7天前
已完结
Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective
8天前
已完结
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
8天前
已完结
Fish oil-based bigels with outstanding sensory and antioxidant properties: Application in low-fat mayonnaise
17天前
已完结
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