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70 积分 2024-11-06 加入
Lactic acid fermentation improves rehydration and emulsifying properties of spray-dried egg yolk powder
1天前
待确认
The global patent landscape of functional food innovation
3天前
已完结
Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products
9天前
已完结
New product development: Cellulose/egg white protein blend fibers
9天前
已完结
New product development: Cellulose/egg white protein blend fibers
12天前
已完结
Regulation in protein hydrophobicity via whey protein-zein self-assembly for improving the techno-functional properties of protein
17天前
已完结
鹌鹑蛋全蛋白和修饰蛋白的组学分析
23天前
已完结
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