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152 积分 2025-02-09 加入
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review
1个月前
已完结
Recent advances in improving anthocyanin stability in black carrots
1个月前
已完结
Advanced Antibacterial Packaging for Food Preservation Through Multifunctional Metal–Organic Framework Nanocomposite
1个月前
已完结
The interaction and physicochemical properties of the starch-polyphenol complex: Polymeric proanthocyanidins and maize starch with different amylose/amylopectin ratios
2个月前
已完结
Intelligent starch/chitosan-based film incorporated by anthocyanin-encapsulated amylopectin nanoparticles with high stability for food freshness monitoring
2个月前
已完结
Electrospun polyvinyl alcohol/chitosan-ZIF-8@cyanidin cation-gallic acid multifunctional nanofilm for real-time visual monitoring of beef freshness
7个月前
已完结
pH-responsive PLA/ZIF-8@cinnamaldehyde nanofiber membrane for active food packaging
7个月前
已完结
Polylactic acid/polyvinyl alcohol-quaternary ammonium chitosan double-layer films doped with novel antimicrobial agent CuO@ZIF-8 NPs for fruit preservation
7个月前
已完结
Development of electrospun nanofiber membranes based on ZIF-8 MOF loaded tea polyphenols with pH-responsive release capabilities for food preservation
7个月前
已完结
Sodium alginate/chitosan-based intelligent bilayer film with antimicrobial activity for pork preservation and freshness monitoring
7个月前
已完结
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