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910 积分 2025-12-16 加入
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety
2天前
已完结
Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions
2天前
已完结
Modulation of the Self-Assembly of Collagen by Phytic Acid: An In Vitro Study
2天前
已完结
The occurrence, role, and management strategies for phytic acid in foods
2天前
已完结
Physico-Mechanical Characterization and Antimicrobial Properties of Fish Protein Isolate/Fish Skin Gelatin-Zinc Oxide (ZnO) Nanocomposite Films
22天前
已完结
Zinc Oxide Nanoparticle Synthesis, Characterization, and Their Effect on Mechanical, Barrier, and Optical Properties of HPMC-Based Edible Film
22天前
已完结
Preparation and characterization of chitosan/Nano-ZnO composite film with antimicrobial activity
22天前
已完结
Mechanical, Thermal and Antimicrobial Properties of Chitosan-Based-Nanocomposite with Potential Applications for Food Packaging
22天前
已完结
Application of Reinforced ZnO Nanoparticle-Incorporated Gelatin Bionanocomposite Film with Chitosan Nanofiber for Packaging of Chicken Fillet and Cheese as Food Models
28天前
已完结
Effect of Zinc Oxide Nanoparticles on the Physical, Mechanical, and Antibacterial Properties of Active Packaging Films Based on Gracilaria corticata Agar and Fish Skin Gelatin
28天前
已完结
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