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40 积分 2026-01-17 加入
Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing
11天前
已完结
Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing
11天前
已完结
κ-Carrageenan facilitates the instant curing of chlorella powders during microwave 3D printing
11天前
已完结
Effects of microwave freeze drying on the shape fidelity, anti-digestion and physicochemical properties of 3D-printed chlorogenic acid-sweet potato starch
21天前
已完结
Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications
22天前
已完结
Repurposing chia seed oil: A versatile novel functional food
22天前
已完结
Incorporation of nisin Z and lauric arginate into pullulan films to inhibit foodborne pathogens associated with fresh and ready-to-eat muscle foods
26天前
已完结
Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration
26天前
已完结
Oregano essential oil addition in rice starch films and its effects on the chilled fish storage
26天前
已完结
Optimization, characterization and evaluation of papaya polysaccharide-corn starch film for fresh cut apples
26天前
已完结
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