Lv2
160 积分 2024-09-13 加入
薄荷纳米乳化精油提高蓝莓采后保鲜效果
16天前
已完结
Nano-emulsification essential oil of Monarda didyma L. to improve its preservation effect on postharvest blueberry
16天前
已完结
pH-responsive chitosan-based film containing oregano essential oil and black rice bran anthocyanin for preserving pork and monitoring freshness
1个月前
已完结
A double-layer film based on the strategy of tannic acid-anthocyanin co-pigmentation and tannic-crosslinked-gelatin/−reduced Ag nanoparticles for beef preservation and monitoring
1个月前
已完结
pH-responsive zein/chitosan composite film containing cinnamon essential oil-loaded Pickering emulsion and black wolfberry anthocyanin: Physicochemical properties, and application in packing salmon
1个月前
已完结
A konjac glucomannan/ gelatin film integrated with rosemary essential oil and ginger essential oil-loaded bacterial cellulose: Preparation, characterization, and application in sea bass (Lateolabrax maculatus) packaging
1个月前
已完结
Modification on sodium alginate for food preservation: A review
1个月前
已完结
A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field
1个月前
已完结
Development and application of multifunctional films based on modified chitosan/gelatin polyelectrolyte complex for preservation and monitoring
1个月前
已完结
Preparation and evaluation of gelatin-based films with colorimetric/fluorescent response, enhanced hydrophobicity and stability for smart fish packaging
1个月前
已完结
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