Plasma technology modifies the surface properties of desalted duck egg white and applied as a novel oleogel stabilizer DOI
Xiaohan Dai,

Bo Song,

Xiaoqing Xiang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 143921 - 143921

Published: March 1, 2025

Language: Английский

Exploring the influence of lysine incorporation on the physicochemical properties of quinoa protein gels formed under microwave versus conventional heating conditions DOI
Hongwei Cao, Xiaoxue Wang, Weibin Wu

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115678 - 115678

Published: Jan. 5, 2025

Language: Английский

Citations

0
Plasma technology modifies the surface properties of desalted duck egg white and applied as a novel oleogel stabilizer DOI
Xiaohan Dai,

Bo Song,

Xiaoqing Xiang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 143921 - 143921

Published: March 1, 2025

Language: Английский

Citations

0