Lv4
730 积分 2024-09-05 加入
Chemical modification of pullulan exopolysaccharide by octenyl succinic anhydride: Optimization, physicochemical, structural and functional properties
17小时前
待确认
Preparation of Composite Comprising Anthocyanidin Dye and HMS-Type Mesoporous Silica and its Color Properties
28天前
已完结
Preparation and evaluation of smart food packaging films with anthocyanin Sardasht black grape based on Astragalus gummifer and chitosan nanoparticles
3个月前
已完结
Formulation and Characterization of Anthocyanins-Loaded Nanoparticles
4个月前
已完结
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
4个月前
已完结
Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage
4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
4个月前
已完结
Ferulic acid-regulated anthocyanin-based intelligent film: A promising strategy to improve stability, sensitivity, and biological activity
4个月前
已完结
Preparation and Application of pH‐Sensitive Pullulan/Xanthan Gum/κ‐Carrageenan Film Incorporated Cranberry Anthocyanins
4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
5个月前
已完结
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