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930 积分 2025-10-31 加入
Multifunctional Metal–Phenolic Networks: A Game‐Changer in Food Preservation Technologies
1个月前
已完结
Fabrication and controlled release behavior of metal–polyphenol-decorated alginate hydrogel beads
1个月前
已完结
Preparation and characterization of metal-polyphenol networks encapsulated in sodium alginate microbead hydrogels for catechin and vitamin C delivery
1个月前
已完结
Colour stability of shisonin, red pigment of a Perilla (Perilla ocimoides L. var.crispa Benth)
3个月前
已关闭
Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel
5个月前
已关闭
Pectin based gels and their advanced application in food: From hydrogel to emulsion gel
7个月前
已完结
Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications
7个月前
已完结
Physicochemical properties of granular and gelatinized lotus rhizome starch with varied proximate compositions and structural characteristics
8个月前
已完结
Effect of pectic oligosaccharide on probiotic survival and physicochemical properties of hydrogel beads for synbiotic encapsulation of Lactobacillus bulgaricus
8个月前
已完结
Enhanced structural properties of calcium cross-linked pectin gel beads incorporated with starch derivatives: Preparation, characterization, and in vitro prebiotic activity
8个月前
已完结
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