UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting

Food chemistry, 2019-03, Vol.275, p.600-609

2019

Volltextzugriff (PDF)

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

Ultrasonics sonochemistry, 2022-09, Vol.89, p.106149-106149, Article 106149

2022

Volltextzugriff (PDF)

Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling

Food chemistry, 2016-07, Vol.203, p.323-330

2016

Volltextzugriff (PDF)

Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel

Ultrasonics sonochemistry, 2021-12, Vol.81, p.105857, Article 105857

2021

Volltextzugriff (PDF)

Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure

Ultrasonics sonochemistry, 2023-07, Vol.97, p.106442-106442, Article 106442

2023

Volltextzugriff (PDF)

Changes in gel characteristics of egg white under strong alkali treatment

Food hydrocolloids, 2015-03, Vol.45, p.1-8

2015

Volltextzugriff (PDF)

Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage

Poultry science, 2021-05, Vol.100 (5), p.101051-101051, Article 101051

2021

Volltextzugriff (PDF)

Effects of temperature on quality of preserved eggs during storage

Poultry science, 2020-06, Vol.99 (6), p.3144-3157

2020

Volltextzugriff (PDF)

A review on the development of pickled eggs: rapid pickling and quality optimization

Poultry science, 2023-03, Vol.102 (3), p.102468, Article 102468

2023

Volltextzugriff (PDF)

The anti-inflammatory activity of peptides from simulated gastrointestinal digestion of preserved egg white in DSS-induced mouse colitis

Food & function, 2018-12, Vol.9 (12), p.6444-6454

2018

Volltextzugriff (PDF)

Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising

Poultry science, 2022-05, Vol.101 (5), p.101774-101774, Article 101774

2022

Volltextzugriff (PDF)

Changes in lipid properties of duck egg yolks under extreme processing conditions

Poultry science, 2021-07, Vol.100 (7), p.101140-101140, Article 101140

2021

Volltextzugriff (PDF)

Physicochemical and nutritional characteristics of preserved duck egg white

Poultry science, 2014-12, Vol.93 (12), p.3130-3137

2014

Volltextzugriff (PDF)

Simulated gastrointestinal digest from preserved egg white exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis

Journal of functional foods, 2017-08, Vol.35, p.655-665

2017

Volltextzugriff (PDF)

The Quality Characteristics Formation and Control of Salted Eggs: A Review

Foods, 2022-09, Vol.11 (19), p.2949

2022

Volltextzugriff (PDF)

Formation of lysinoalanine in egg white under alkali treatment

Poultry science, 2016-03, Vol.95 (3), p.660-667

2016

Volltextzugriff (PDF)

Effects of Grafting Degree on the Physicochemical Properties of Egg White Protein-Sodium Carboxymethylcellulose Conjugates and Their Aerogels

Applied sciences, 2022-02, Vol.12 (4), p.2017

2022

Volltextzugriff (PDF)

Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk

Food Chemistry: X, 2024-06, Vol.22, p.101278-101278, Article 101278

2024

Volltextzugriff (PDF)

Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels

Food Chemistry: X, 2024-03, Vol.21, p.101151-101151, Article 101151

2024

Volltextzugriff (PDF)

The Effect of Ionic Strength on the Formation and Stability of Ovalbumin-Xanthan Gum Complex Emulsions

Foods, 2024-01, Vol.13 (2), p.218

2024

Volltextzugriff (PDF)

The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Frontiers in nutrition (Lausanne), 2022-09, Vol.9, p.998448

2022

Volltextzugriff (PDF)

Anti-inflammatory activity of di-peptides derived from ovotransferrin by simulated peptide-cut in TNF-α-induced Caco-2 cells

Journal of functional foods, 2017-10, Vol.37, p.424-432

2017

Volltextzugriff (PDF)

The clinical and radiographic characteristics of avascular necrosis after pediatric femoral neck fracture: a systematic review and retrospective study of 115 patients

Journal of orthopaedic surgery and research, 2020-11, Vol.15 (1), p.1-520, Article 520

2020

Volltextzugriff (PDF)

Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Frontiers in nutrition (Lausanne), 2022-10, Vol.9, p.1064331-1064331

2022

Volltextzugriff (PDF)

Antiviral effect of ovotransferrin in mouse peritoneal macrophages by up-regulating type I interferon expression

Food and agricultural immunology, 2018-01, Vol.29 (1), p.600-614

2018

Volltextzugriff (PDF)

1 – 25 von 242

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(219)
Mit Volltextzugriff
(222)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(188)
Life Sciences & Biomedicine
(143)
Food Science & Technology
(81)
Physical Sciences
(59)
Chemistry
(55)
Chemistry, Applied
(40)
Animals
(39)
Technology
(36)
Humans
(23)
Engineering
(22)
Nutrition & Dietetics
(20)
Egg White
(19)
Microstructure
(19)
Agriculture
(17)
Female
(17)
Materials Science
(17)
Science & Technology - Other Topics
(17)
Gelation
(15)
Male
(15)
Biochemistry & Molecular Biology
(14)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)
... seit 90 Tagen
(2)

Menü

Weitere Dienste

Einstellungen

Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling

Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel

Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure

Changes in gel characteristics of egg white under strong alkali treatment

Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage

Effects of temperature on quality of preserved eggs during storage

A review on the development of pickled eggs: rapid pickling and quality optimization

The anti-inflammatory activity of peptides from simulated gastrointestinal digestion of preserved egg white in DSS-induced mouse colitis

Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising

Changes in lipid properties of duck egg yolks under extreme processing conditions

Physicochemical and nutritional characteristics of preserved duck egg white

Simulated gastrointestinal digest from preserved egg white exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis

The Quality Characteristics Formation and Control of Salted Eggs: A Review

Formation of lysinoalanine in egg white under alkali treatment

Effects of Grafting Degree on the Physicochemical Properties of Egg White Protein-Sodium Carboxymethylcellulose Conjugates and Their Aerogels

Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk

Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels

The Effect of Ionic Strength on the Formation and Stability of Ovalbumin-Xanthan Gum Complex Emulsions

The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Anti-inflammatory activity of di-peptides derived from ovotransferrin by simulated peptide-cut in TNF-α-induced Caco-2 cells

The clinical and radiographic characteristics of avascular necrosis after pediatric femoral neck fracture: a systematic review and retrospective study of 115 patients

Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Antiviral effect of ovotransferrin in mouse peritoneal macrophages by up-regulating type I interferon expression

Suchergebnisse filtern