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550 积分 2026-03-23 加入
The polysaccharide-based nanoemulsions: Preparation, mechanism, and application in food preservation-A review
19小时前
已完结
Recent advances in antibacterial food preservation using soy protein isolate-stabilized essential oil nanoemulsions
19小时前
已完结
Food protein-based nanoemulsions: A comprehensive review with an emphasis on strategies to facilitate the formation and stabilization
19小时前
已完结
Physicochemical and functional properties of cinnamon essential oil emulsions stabilized by galactomannan-rich aqueous extract from Gleditsia sinensis seeds and soy protein isolate
21小时前
已完结
A cinnamon and clove essential oil mix microencapsulated with hydroxypropyl-β-cyclodextrin: Study on physicochemical, antibacterial, and low salt pickles preservation properties
21小时前
已完结
Novel approach for the inhibition of Helicobacter pylori contamination in yogurt using selected probiotics combined with eugenol and cinnamaldehyde nanoemulsions
21小时前
已完结
Ultrasonic synergy high-speed shear improved the antioxidant and storage stability of clove essential oil nanoemulsion
21小时前
已完结
Preparation and characterization of a novel green cinnamon essential oil nanoemulsion for the enhancement of safety and shelf-life of strawberries
21小时前
已完结
Development of oregano essential oil nanoemulsions with considerable stability and antibacterial properties: A solution for extending the shelf life of chilled pork
21小时前
已完结
Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles
21小时前
已完结
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