Lv4
708 积分 2024-07-03 加入
Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat
3天前
已完结
Rheological Properties and Emulsion Stability of Peach Gum Polysaccharides with Different Molecular Weights
24天前
已完结
A review on peach gum polysaccharide: Hydrolysis, structure, properties and applications
24天前
已完结
Effect of different animal fat and plant oil additives on physicochemical, mechanical, antimicrobial and antioxidant properties of chitosan films
4个月前
已关闭
Release and antioxidant activity of carvacrol and thymol from polypropylene active packaging films
4个月前
已关闭
Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review
4个月前
已完结
Understanding the two-stage degradation process of peach gum polysaccharide within ultrasonic field
4个月前
已完结
Fabrication of Citrus bergamia essential oil-loaded sodium caseinate/peach gum nanocomplexes: Physicochemical, spectral, and structural characterization
4个月前
已完结
The incorporation of peach gum polysaccharide into soy protein based microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage
4个月前
已完结
Synergistically Promoted Antitumor Photoimmunotherapy Using Immune-Stimulating Peach Gum Polysaccharides as Nanocarriers
4个月前
已完结
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