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30 积分 2024-09-26 加入
Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins
2天前
已完结
Effect of sodium salt on meat products and reduction sodium strategies — A review
5天前
已完结
Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging
5天前
已完结
标题 Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective
9天前
已完结
Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging
12天前
已完结
Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting
16天前
已完结
elation behavior of egg yolk under physical and chemical induction: A review
18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
21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
21天前
已完结
The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting
21天前
已完结
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