Lv5
1310 积分 2024-10-22 加入
Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems
11天前
已完结
Efficacy of chitosan‐pectin beads encapsulated with combined garlic and holy basil essential oils on shelf life extension of ready to eat food
12天前
已完结
Fabrication of sodium alginate-polyvinyl alcohol (SA-PVA) hydrogel beads embedded with CNC/essential oil for the postharvest preservation of mangoes [Mangifera indica]
13天前
已完结
Effects of gum incorporation on the properties of sodium alginate-based composite hydrogel beads for encapsulating lactic acid bacteria
14天前
已完结
Structural, physicochemical, and in-vitro release properties of hydrogel beads produced by oligochitosan and de-esterified pectin from yuzu (Citrus junos) peel as a quercetin delivery system for colon target
14天前
已完结
Sodium alginate hydrogel beads loaded with clove essential oil liposomes: Preparation, characterization and fumigant activity
26天前
已完结
Modification of texture and in vitro digestion of pectin and κ-carrageenan food hydrogels with antioxidant properties using plant cells
27天前
已完结
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
1个月前
已完结
Regulation on gel textures of Nicandra physalodes (Linn.) Gaertn. pectin by its synergistic interaction with sodium alginate
1个月前
已完结
Construction of a pectin/sodium alginate composite hydrogel delivery system for improving the bioaccessibility of phycocyanin
1个月前
已完结
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