Lv52
1100 积分 2024-10-16 加入
Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork
6天前
已完结
Application of sodium alginate-pectin active intelligent film containing anthocyanins from Aronia melanocarpa and tea polyphenols in pork preservation and freshness monitoring
6天前
已完结
Multi-spectroscopies and molecular simulation insights into the interaction mechanism of bovine serum albumin and syringaldehyde
9天前
已完结
3D printing-driven functional food innovation: construction of personalized nutritional system and precise regulation mechanism of texture structure
9天前
已完结
Preparation of chitosan/shellac nanoparticles-essential oil Pickering emulsion active film and its application in bread preservation
27天前
已完结
The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: Multi-spectroscopic and proteomic analyses
28天前
已完结
Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions
28天前
已完结
Three physical modifications enhanced the binding interactions of Cyperus esculentus protein with proanthocyanidins and physicochemical properties of complexes: The contribution of non-covalent interactions
28天前
已完结
Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties
28天前
已完结
Fabrication and characterization of biocompatible hybrid nanoparticles from spontaneous co-assembly of casein/gliadin and proanthocyanidin
28天前
已完结
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