Lv53
1090 积分 2024-09-28 加入
Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review
8天前
已完结
Reducing the Allergenicity of Shrimp Tropomyosin and Allergy Desensitization Based on Glycation Modification
11天前
已完结
Influence of processing and cooking on the retention of thiamine, riboflavin and niacin in spaghetti
11天前
已完结
Recent advances in the anti-aging effects of natural polysaccharides: Sources, structural characterization, action mechanisms and structure-activity relationships
14天前
已完结
3D Printing‐Based Hydrogel Dressings for Wound Healing
20天前
已完结
Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets
20天前
已完结
Modification of cellulose from sugarcane (Saccharum officinarum) bagasse pulp by cold plasma: Dissolution, structure and surface chemistry analysis
21天前
已完结
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods
21天前
已完结
Cascade encapsulation of antimicrobial peptides, exosomes and antibiotics in fibrin-gel for first-aid hemostasis and infected wound healing
21天前
已完结
Gelation and film-forming properties of ternary composite gels constructed by scallop (Patinopecten yessoensis) protein hydrolysates, SDS, and polysaccharides
21天前
已完结
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