Lv3
400 积分 2025-05-22 加入
Formation of whey protein, pectin, and chlorogenic acid ternary complexes and their application in emulsions
1小时前
待确认
Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches
1小时前
已完结
Whey protein isolate-sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism
2小时前
已完结
Recent advances in the preservation effects of spice essential oils on fruits and vegetables
19小时前
已完结
Chitosan/pullulan edible coatings containing thyme essential oil nanoemulsion: Preparation, characterization and application in strawberry preservation
22小时前
已完结
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
1个月前
已完结
A microbial self-destruction intelligent nanoplatform inspired by natural defense mechanisms of citrus oil gland for precise cinnamaldehyde release and long-term fruit preservation
2个月前
已完结
Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservation
3个月前
已完结
Improving the hydrophobic nature of biopolymer based edible packaging film: A review
3个月前
已完结
Effects of the combined treatment of heat air and methyl jasmonate on postharvest mold decay and quality in Chinese bayberry fruit
3个月前
已完结
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