Lv4
486 积分 2024-06-05 加入
Development of a high-barrier, antimicrobial, and pH-sensitive nanocomposite film based on gellan gum/sodium carboxymethylcellulose/sodium alginate with nano-SiO2 for strawberry preservation and monitoring
1个月前
已完结
Valorization of plant-based protein-rich byproducts through physical processing techniques: A review
1个月前
已完结
Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork
1个月前
已完结
A double-layer smart film based on gellan gum/modified anthocyanin and sodium carboxymethyl cellulose/starch/Nisin for application in chicken breast
1个月前
已完结
Chlorogenic acid-Myofibrillar protein interactions: Mechanism and impact on pickering emulsion
3个月前
已完结
Chemical, structural and functional properties of whey proteins covalently modified with phytochemical compounds
3个月前
已完结
Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities
3个月前
已完结
Recent Advances and Challenges in Protein Structure Prediction
4个月前
已完结
High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
4个月前
已完结
The embeddedness of bioactive molecules: structural characterization and functional analysis of almond protein-phloretin-L arabinose ternary complexes
6个月前
已完结
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