Lv3
390 积分 2025-10-11 加入
In vitro and in silico studies of the structure and functional properties of the lactoferrin-chlorogenic acid complex
2个月前
已完结
Impact of Antioxidant-Enriched Edible Gel Coatings and Bio-Based Packaging on Cherry Tomato Preservation
2个月前
已完结
Lipid incorporated biopolymer based edible films and coatings in food packaging: A review
2个月前
已完结
Biodegradable Films and Edible Coatings Based on Whey Protein Isolate for Extending the Shelf Life of Commercial Strawberries
2个月前
已完结
Crosslinking of food proteins mediated by oxidative enzymes – A review
2个月前
已完结
Innovative application of laccase enzyme in food packaging
2个月前
已完结
Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids
2个月前
已完结
Changes of structure properties and potential allergenicity of ovalbumin under high hydrostatic pressures
3个月前
已完结
Chlorogenic acid as a novel bioactive and functional ingredient in the fabrication of biodegradable food packaging films
4个月前
已完结
Structural characteristics, emulsifying and foaming properties of laccase-crosslinked bovine α-lactalbumin mediated by caffeic acid
4个月前
已完结
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