Lv3
242 积分 2025-11-06 加入
Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate
20小时前
已完结
Redox Paradox of Polyphenols: Bioavailability, Hormesis, and Safety Concerns
11天前
已完结
Characterization of antibacterial aerogel based on ɛ-poly-l-lysine/nanocellulose by using citric acid as crosslinker
12天前
已完结
Citral-loaded PVA-PVP hydrogel pad: Preparation, physicochemical properties, characterization, and application for blueberry preservation
16天前
已完结
Soy protein–nanocellulose composite aerogels
29天前
已完结
Cellulose nanocrystal-based antimicrobial porous foam loaded with cinnamaldehyde for enhanced chilled meat preservation
1个月前
已完结
Lentil protein concentrate + pectin gels dried with SC-CO2: Influence of protein-polysaccharide interactions on the characteristics of aerogels
1个月前
已完结
An Applied Framework of CLSM and Rheology for Controlling Foodborne Biofilms and Their Cleaning Agents and Disinfectants Resistance: A Review
1个月前
已关闭
Visualization of protein-polysaccharide interactions in food gels using confocal microscopy: A review
1个月前
已完结
Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity
2个月前
已完结
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