Lv3
250 积分 2022-10-05 加入
Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage
6个月前
已完结
Importance of both leached and residual starch molecular structures in determining cooked rice texture at different rice-to-water cooking ratios
6个月前
已完结
Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria
7个月前
已完结
Nisin: From a structural and meat preservation perspective
7个月前
已完结
Chitosan-based electrospun nanofibers for encapsulating food bioactive ingredients: A review
1年前
已完结
A tailored slow-release film with synergistic antibacterial and antioxidant activities for ultra-persistent preservation of perishable products
1年前
已完结
Antibacterial food packaging capable of sustained and unidirectional release carvacrol/thymol nanoemulsions for pork preservation
1年前
已完结
Synthesis of porous starch microgels for the encapsulation, delivery and stabilization of anthocyanins
1年前
已完结
Novel active starch films incorporating tea polyphenols-loaded porous starch as food packaging materials
1年前
已完结
Development, application and future trends of starch-based delivery systems for nutraceuticals: A review
1年前
已完结
An experimental research on the seepage law of two-phase fluid of gas-liquid in rock fracture
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