Lv3
400 积分 2023-09-17 加入
Smart Active Packaging With Full‐Cycle Adaptability: Light‐Enhanced, pH‐Switchable Nanozyme Films for Fresh‐Cut Salmon Preservation
23天前
已完结
Fabrication of Schiff-base crosslinked films modified dialdehyde starch with excellent UV-blocking and antibacterial properties for fruit preservation
23天前
已完结
Development and application of dialdehyde starch-grafted ε-polylysine copolymers as eco-friendly fruit detergents
1个月前
已完结
Artificial intelligence enhances food testing process: A comprehensive review
1个月前
已完结
Combined pretreatment and enzymatic hydrolysis for improved structure and adsorption capacity of red sorghum porous starch
1个月前
已完结
Combined pretreatment and enzymatic hydrolysis for improved structure and adsorption capacity of red sorghum porous starch
2个月前
已完结
Low digestibility characteristics of white kidney bean protein hydrolysate-corn starch complex: Structural and functional transformations induced by heat-moisture treatment
2个月前
已完结
Colloidal design and interfacial engineering in coaxial 3D printed functional foods: from material assembly to personalized nutrition delivery
4个月前
已关闭
Regulation of amylose content in dialdehyde starches for crosslinking with gelatin Schiff base hydrogels: tunable network architecture for strength-toughness balanced hydrogels
4个月前
已关闭
Regulation of amylose content in dialdehyde starches for crosslinking with gelatin Schiff base hydrogels: tunable network architecture for strength-toughness balanced hydrogels
4个月前
已关闭
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