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730 积分 2024-09-05 加入
Preparation and evaluation of smart food packaging films with anthocyanin Sardasht black grape based on Astragalus gummifer and chitosan nanoparticles
1个月前
已完结
Formulation and Characterization of Anthocyanins-Loaded Nanoparticles
2个月前
已完结
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
2个月前
已完结
Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage
2个月前
已完结
A highly stable gellan gum/potato starch/anthocyanin smart film with ferulic acid co-pigmentation for monitoring fish freshness
2个月前
已完结
Ferulic acid-regulated anthocyanin-based intelligent film: A promising strategy to improve stability, sensitivity, and biological activity
2个月前
已完结
Preparation and Application of pH‐Sensitive Pullulan/Xanthan Gum/κ‐Carrageenan Film Incorporated Cranberry Anthocyanins
2个月前
已完结
Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions
3个月前
已完结
Nanodispersing thymol in whey protein isolate-maltodextrin conjugate capsules produced using the emulsion–evaporation technique
4个月前
已完结
Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules
4个月前
已完结
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