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18 积分 2025-06-01 加入
Development of a Pectin-Based Edible Active Packaging Film Incorporating Curcumin-Loaded Multilayer Nanoparticles to Extend the Shelf-Life of Blueberry
5个月前
已完结
Nanoencapsulated cinnamaldehyde@β-cyclodextrin inclusion complexes as a sustained release strategy for postharvest rambutan preservation
9个月前
已完结
Enhanced Drug Delivery with Oil‐in‐Water Nanoemulsions: Stability and Sustained Release of Doxorubicin
10个月前
已完结
Effect of WPI/Tween 80 mixed emulsifiers on physicochemical stability of ginsenosides nanoemulsions
10个月前
已完结
Extending shelf life of chilled pork meat by cinnamaldehyde nano emulsion at non-contact mode
10个月前
已完结
Preparation and characterization of nanoemulsion encapsulating curcumin
10个月前
已完结
Unraveling stabilization mechanisms in advanced starch nanoemulsions: From fabrication to food preservation applications
10个月前
已关闭
Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages
1年前
已完结
Colorimetric analysis platform based on thin layer chromatography for monitoring gluten cross-contamination in food industry
1年前
已完结
Recent Advances in Eco‐Friendly Supercritical Carbon Dioxide Fractionation Techniques for Food Applications
1年前
已完结
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