Lv5
1120 积分 2023-09-24 加入
Antioxidant and antimicrobial collagen films incorporating Pickering emulsions of cinnamon essential oil for pork preservation
16天前
已完结
Cinnamon essential oil pickering emulsion-gellan gum composite films: A sustainable active packaging strategy for pork preservation
16天前
已完结
Edible freshness-keeping film prepared by Pouteria campechiana pericarp residue and applied to the preservation of duck breast meat
16天前
已完结
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality
28天前
已完结
Smart films of carbohydrate-based/sunflower wax/purple Chinese cabbage anthocyanins: A biomarker of chicken freshness
28天前
已完结
Development of poly (vinyl alcohol)/nano-clay/Ipomoea cairica anthocyanin based halochromic smart films for freshness monitoring of lamb meat
28天前
已关闭
Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork
28天前
已完结
pH-responsive color-indicating film of pea protein isolate cross-linked with dialdehyde carboxylated cellulose nanofibers for pork freshness monitoring
28天前
已完结
Development of multi-functional collagen films for maintaining and visually monitoring shrimp freshness
1个月前
已完结
Sodium alginate/chitosan-based intelligent bilayer film with antimicrobial activity for pork preservation and freshness monitoring
1个月前
已完结
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