Lv11
10 积分 2026-01-24 加入
Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies
4小时前
待确认
Berberis aristata fruit extract, nanocellulose, and biopolymers-infused bionanocomposite film: a green and sustainable alternative to plastics for food preservation and monitoring
6个月前
已完结
pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness
6个月前
已完结
Multifunctional sodium alginate/nanocellulose fibers/chitosan edible coating: A sustainable strategy for prolonged fruit preservation and reduced cold-chain dependency
6个月前
已关闭
Comparative analysis of Opuntia ficus-indica mucilage and gum arabic as wall materials in anthocyanin-rich raspberry pomace microencapsulation for potential food packaging applications
6个月前
已完结
Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles
6个月前
已完结
Synthesis of p-methoxybenzaldehyde/β-cyclodextrin inclusion complex and studies of its release properties in polylactic acid film
6个月前
已完结
Choline chloride and ethylene glycol based deep eutectic solvent (DES) versus hydroxyl functionalized room temperature ionic liquids (RTILs): assessing the differences in microscopic behaviour between the DES and RTILs
6个月前
已完结
Development of a polylactic acid-coated nanocellulose/chitosan-based film indicator for real-time monitoring of beef spoilage
6个月前
已完结
Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real‐time monitoring of fish freshness
6个月前
已完结
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