Lv11
4 积分 2026-08-31 加入
Hydrocolloid application in yogurt: Progress, challenges and future trends
55分钟前
已完结
Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt: Accelerating fermentation, reducing syneresis, and improving texture
1小时前
已完结
Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese
5小时前
已完结
Preparation of a high-strength, antibacterial, and biodegradable bio-based film through amide crosslinking and nano-reinforcement for fruit packaging
2个月前
已完结
Development of multifunctional chitosan-based composite film loaded with tea polyphenol nanoparticles for strawberry preservation
2个月前
已完结
Active Packaging for Strawberry and Coriander: A Natural Extract Impregnated Paper
2个月前
已完结
Preparation and characterization of Ag@MOF-Amomum tsaoko essential oil/waterborne polyurethane composite films for strawberry preservation
2个月前
已完结
Development of a multifunctional active food packaging membrane based on electrospun polyvinyl alcohol/chitosan for preservation of fruits
2个月前
已完结
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