Lv12
40 积分 2026-09-09 加入
Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films
9小时前
已完结
Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions
9小时前
已完结
Flaxseed gum–soy protein isolate conjugate prepared using maillard reaction: Property and applications of pickering emulsions
9小时前
已完结
Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications
4天前
已完结
Improving the mechanical and water-resistance properties of pea protein-based edible film via wet-heating Maillard reaction: Insights into the simultaneous effect of heating and Maillard reaction
4天前
已完结
Conception of novel blue crab chitosan films crosslinked with different saccharides via the Maillard reaction with improved functional and biological properties
4天前
已完结
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
8天前
已完结
Polysaccharide-Based Membranes in Food Packaging Applications
9天前
已完结
Application of Protein-Based Films and Coatings for Food Packaging: A Review
9天前
已完结
Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging
9天前
已完结
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