Lv4
438 积分 2024-11-04 加入
A multi-task deep learning model based on transformer for simultaneously evaluating the TVB-N and TVC contents of chicken breasts using two different hyperspectral imaging
17小时前
待确认
Tea pomace protein-ε-polylysine-anthocyanin composite nanocomplexes: Elucidation of stability, structural properties, and in vitro digestion
2天前
已完结
Comparative study of cross-linking strategies for β-lactoglobulin-hyaluronic acid-neochlorogenic acid ternary complexes: Structural characteristics and functional implications for curcumin delivery
9天前
已完结
Improving the mechanical and water-resistance properties of pea protein-based edible film via wet-heating Maillard reaction: Insights into the simultaneous effect of heating and Maillard reaction
9天前
已完结
Improving emulsifying activity of ε-polylysine by conjugation with dextran through the Maillard reaction
10天前
已完结
Smart antimicrobial system based on enzyme-responsive high methoxyl pectin-whey protein isolate nanocomplex for fresh-cut apple preservation
16天前
已完结
Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions
22天前
已完结
Structural characterizations and antimicrobial potentials of carboxymethyl phytoglycogen/ε-polylysine complexes with high physical stability
22天前
已完结
Development of eugenol nanoemulsion loaded shellac-based formulations for extending postharvest shelf-life of Kaji lemon (Citrus jambhiri)
23天前
已完结
Effect of molecular weight of chitosan on the formation and properties of zein-nisin-chitosan nanocomplexes
24天前
已完结
皖公网安备34019202002308
