Lv21
188 积分 2024-09-29 加入
Incorporating of Oxidized Cellulose Nanofibers@d-Limonene Pickering Emulsion into Chitosan for Fully Biobased Coatings toward Fruits Protection
4小时前
已完结
Preparation and properties of microcrystalline cellulose/hydroxypropyl starch composite films
28天前
已完结
Encapsulation and delivery systems of cinnamon essential oil for food preservation applications
1个月前
已完结
Sustainable active packaging developed using starch-based foam incorporating 1-Methylcyclopropene@α-Cyclodextrin
2个月前
已完结
Leveraging gas generation for Humidity-Responsive release of Thyme essential oil via nanofiber film for fresh fruits
2个月前
已完结
Ecofriendly Fruit Switches: Graphene Oxide-Based Wrapper for Programmed Fruit Preservative Delivery To Extend Shelf Life
2个月前
已完结
Packaging Design to Protect Hongmeiren Orange Fruit from Mechanical Damage during Simulated and Road Transportation
2个月前
已完结
Super protective effect, ultra-high juice absorption and long-term antibacterial of Ag-2MI@Chitosan biodegradable sponge for fruit preservation and transportation
3个月前
已完结
Development of Inclusion Complexes With Relative Humidity Responsive Capacity as Novel Antifungal Agents for Active Food Packaging
3个月前
已完结
Effect of stepwise humidity change on the release rate constant of 1-methylcyclopropene (1-MCP) in a cyclodextrin inclusion complex powder
3个月前
已完结
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