Lv1
28 积分 2025-12-08 加入
Physicochemical properties of edible oxidized gum arabic–polylysine crosslinked films and their effects on the postharvest preservation of litchi
20天前
已完结
Study on film forming characteristic of ε-polylysine grafted chitosan through TEMPO oxidation system and its preservation effects for pork fillet
20天前
已完结
Polylysine-loaded bamboo shoot shell fiber film: Preparation and pork preservation application
20天前
已完结
Anthocyanin/curcumin intelligent films with high pH sensitivity for freshness maintenance and real-time monitoring of dried tofu
28天前
已完结
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications
1个月前
已完结
A pH-responsive and antibacterial double-layer smart nanofiber film (PCL/AlPc-PCL/PVA/CS/ACN) for pork preservation monitoring
3个月前
已完结
pH-responsive nano-structured membranes prepared from oppositely charged block copolymer nanoparticles and iron oxide nanoparticles
3个月前
已完结
pH-triggered bilayer film based on carboxymethyl cellulose/zein/Eudragit L100 with purple cabbage anthocyanin for monitoring pork freshness
3个月前
已完结
Optimization of Extraction Method of Anthocyanins from Red Cabbage
3个月前
已完结
Development of a highly responsive and stable pH-responsive smart film using co-pigmentation: Preparation, characterization, and application for fish freshness monitoring
3个月前
已完结
皖公网安备34019202002308
