Lv4
604 积分 2025-02-25 加入
Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state
2个月前
已完结
Unraveling the subunit-level thermal aggregation behavior of soybean protein isolate: Implications for structure-function transitions and food applications
3个月前
已完结
Recent advances in the formation, characterization, and applications of starch-polyphenol complexes: A review
4个月前
已完结
Preparation of a superhydrophobic coating with antibacterial and fresh-keeping properties using curcumin and chitosan
5个月前
已完结
Synergistic regulation of composite films by starch chain-length distribution and chitosan molecular weight
5个月前
已完结
Strong and Sustainable Supramolecular Nanofiber Assembling in Acoustic Flow Field
5个月前
已完结
Synergistic citric acid cross-linked chitosan/sodium alginate films with porous starch-encapsulated thymol for sustainable pork preservation
5个月前
已完结
Enhanced fresh-cut moso bamboo shoot preservation using chitosan films reinforced with cinnamon essential oil emulsion stabilized by cellulose nanofibers prepared by different methods: A comparison
5个月前
已关闭
Digestible properties and formation mechanism of rice starch-gelatin-tea polyphenols ternary composite gel: Effect of tea polyphenol concentration, type of gelatin and gelatin/starch ratios
7个月前
已关闭
Silane-interfacial toughening of nanocellulose/starch composite films: One-pot engineering for anti-aging food packaging
7个月前
已完结
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