Lv61
2360 积分 2022-09-06 加入
Composition and Structure of Hen Egg Yolk
4小时前
待确认
Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review
3天前
已完结
Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white
1个月前
已完结
Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs
1个月前
已完结
Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling
1个月前
已完结
The role of metal compounds in dynamically regulating alkali infiltration during pickling of preserved eggs
1个月前
已完结
Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds
1个月前
已完结
Color, physicochemical characteristics and antioxidant activities of preserved egg white pickled at different temperatures
1个月前
已完结
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
1个月前
已完结
Comparative study on the effect of duck and hen egg albumens on proteolysis and gel property of sardine surimi
1个月前
已完结
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