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10 积分 2024-09-26 加入
Research Note: Comprehensive proteomic, phosphoproteomic, and N-glycoproteomic analysis of chicken egg yolk plasma
19小时前
待确认
Egg yolk plasma: Separation, characteristics and future prospects
19小时前
已完结
Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions
2天前
已完结
Oxidative modification of malondialdehyde influences the structure and emulsification properties of egg yolk high-density lipoprotein
2天前
已完结
Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process
2天前
已完结
High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin
3天前
已完结
Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk
4天前
已完结
Egg yolk: Structures, functionalities and processes
4天前
已完结
Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties
4天前
已完结
Kappa-carrageenan enhances the mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure
4天前
已完结
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