Lv41
590 积分 2023-08-01 加入
Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism
8小时前
待确认
Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations
9小时前
待确认
Improved thermal stability of roselle anthocyanin by co-pigmented with oxalic acid: Preparation, characterization and enhancement mechanism
18天前
已完结
A method for pH food dependent shelf‐life prediction of intelligent sustainable packaging device using artificial neural networks
26天前
已完结
A novel bio-based time-temperature dependent colorimetric indicator film incorporated with Amaranthus leaf extract for beef freshness tracking
26天前
已完结
Intelligent packaging films incorporated with anthocyanins-loaded ovalbumin-carboxymethyl cellulose nanocomplexes for food freshness monitoring
26天前
已完结
Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility
26天前
已完结
Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork
26天前
已完结
Smart bilayer film: Quality monitoring for freshness of fish and minced pork delights
26天前
已完结
An intelligent bilayer film based on blue honeysuckle berries and Artemisia Sphaerocephala Krasch. Gum for Cyprinus carpio preservation and indication
26天前
已完结
皖公网安备34019202002308
