Lv11
76 积分 2024-12-26 加入
A trilaminar edible film of nanocellulose, konjac glucomannan, and curcumin with pH-responsive and amphiphilic properties: preparation, characterization, and application
5小时前
已完结
Study on preservation and monitoring effect of sodium alginate-konjac glucomannan films loaded with tea polyphenols and Lycium ruthenicum anthocyanins
6小时前
已完结
Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition
3天前
已完结
Intelligent poly (vinyl alcohol)-chitosan nanoparticles-mulberry extracts films capable of monitoring pH variations
20天前
已完结
Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations
1个月前
已完结
Effect of Lacticaseibacillus paracasei FMES-1 on nitrite concentration, microbial ecology and flavor profile of fermented pickled mustard
1个月前
已完结
Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels
1个月前
已完结
Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies
1个月前
已完结
Influence of various corn syrup types on the quality and sensory properties of gelatin-based jelly confectionery
1个月前
已完结
Gelatin Candies Architected with Active Starch Nanoparticles Containing Phenolic Compounds from Propolis Extract
1个月前
已完结
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