Lv3
210 积分 2024-05-10 加入
Enhancement mechanism of glycation with l‐arabinose and xylose on texture properties of silver carp mince gel
3天前
已完结
Fabrication and characterization of dihydromyricetin-loaded microcapsules stabilized by glyceryl monostearate and whey protein–xanthan gum
8天前
已完结
Metabolic mechanisms of Dihydromyricetin and strategies for enhancing its bioavailability: A recent review
8天前
已完结
Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review
8天前
已完结
Yeast proteins: The novel and sustainable alternative protein in food applications
8天前
已完结
Enhanced fresh-cut moso bamboo shoot preservation using chitosan films reinforced with cinnamon essential oil emulsion stabilized by cellulose nanofibers prepared by different methods: A comparison
14天前
已完结
Pickering emulsion of ginger essential oil stabilized by zein-tannic acid-gum Arabic ternary nanoparticles: Application in the development of active films based on xylan/sodium alginate/ polyvinyl alcohol
14天前
已完结
Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES)
21天前
已完结
Improving the functional properties of bovine serum albumin-glucose conjugates in natural deep eutectic solvents
21天前
已完结
Carboxymethyl cellulose/sodium alginate composite films encapsulated with turmeric essential oil-in-water nanoemulsion and gallic acid for grapes preservation
22天前
已完结
皖公网安备34019202002308
