Lv4
718 积分 2024-09-18 加入
Characterization of a novel konjac glucomannan film incorporated with Pickering emulsions: Effect of the emulsion particle sizes
1个月前
已完结
A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products
1个月前
已完结
Data‐Driven Insights Into Seafood Hazard Analysis Critical Control Points Training Effectiveness: A Dual‐Cohort Contingency Analysis and Predictive Modeling
1个月前
已关闭
Simultaneous Detection of Imidacloprid, Acetamiprid, and Clothianidin in Apple Juice Using Ultraviolet Spectroscopy and the SSA–BPNN Model
1个月前
已完结
Bacterial cellulose as stabilizer of o/w emulsions
1个月前
已完结
Cinnamon essential oil Pickering emulsions: Stabilization by bacterial cellulose nanofibrils and applications for active packaging films
2个月前
已完结
Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability
2个月前
已完结
Effect of adding Pickering emulsion containing oregano essential oil on the storage quality of Harbin red sausage
2个月前
已完结
Walnut oil oleogel constructed by cellulose nanofiber and walnut protein isolate: Structure, rheology characterization and complementary stabilization effect
2个月前
已完结
Influence of drying techniques on the properties of gelatin derived from Atlantic salmon skin
3个月前
已完结
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