Lv6
3010 积分 2024-01-01 加入
Homogenized soybean hull suspension as an emulsifier for oil/water emulsions: Synergistic effect of the insoluble fiber and soluble polysaccharide
2个月前
已完结
Preparation of Lignocellulosic Nanofibrils Directly from Corn Straw Applied for the Stabilization of Pickering Emulsions
6个月前
已完结
Bacterial cellulose nanofibers used as nanofillers improved the fresh‐keeping performance of gelatin‐based edible coating for fresh‐cut apples
7个月前
已完结
Optimized hybrid edible surface coating prepared with gelatin and cellulose nanofiber for cherry tomato preservation
7个月前
已完结
Study on nanocellulose isolated from waste chilli stems processing as dietary fiber in biscuits
7个月前
已完结
Review: The potential of nanocellulose composites for sustainable food packaging applications
8个月前
已完结
Review: The potential of nanocellulose composites for sustainable food packaging applications
8个月前
已关闭
Ultrasonic‐assisted extraction of nanocellulose from sweet potato residue and its application in noodles
8个月前
已完结
Complexation between rice starch and cellulose nanocrystal from black tea residues: Gelatinization properties and digestibility in vitro
8个月前
已完结
Enhancing the rheological, technological, textural and microstructural characteristics of set yoghurt using certain nano‐stabilisers
8个月前
已完结
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