Lv21
110 积分 2024-10-14 加入
Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk
2天前
已完结
Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties
7天前
已完结
Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins
9天前
已完结
Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes
16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
23天前
已完结
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