Lv11
60 积分 2022-12-09 加入
Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein
2小时前
求助中
Egg yolk granules and phosvitin. Recent advances in food technology and applications
2天前
已完结
Interfacial adsorption behavior and interaction mechanism in saponin–protein composite systems: A review
9天前
已完结
Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder
2个月前
已完结
Influence of solvent polarity of ethonal/water binary solvent on the structural, emulsifying, interfacial rheology properties of gliadin nanoparticles
10个月前
已完结
皖公网安备34019202002308
