Lv62
1858 积分 2024-07-03 加入
Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef
16天前
已完结
Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification
1个月前
已完结
Pickering emulsion gels stabilised by ultrasound-treated PSE-like myofibrillar protein microgel particles for age-friendly dysphagia foods: The structural changes, stability and texture-modified gel properties
1个月前
已完结
A capillarity-engineered trilayer Janus pad-based food preservation system for directional exudate management and sustained oregano-oil delivery
2个月前
已完结
Recent Advances in the Synergistic Application of Essential Oils and Emerging Technologies for Fresh Food Preservation: A Comprehensive Review
2个月前
已完结
Advances in biomaterial-derived edible nanoparticles for the preservation of fresh meat
2个月前
已完结
Physicochemical properties and anti-diabetic ability of polysaccharides from a thinned peach fruit
2个月前
已完结
Comparative study on physicochemical properties of thirteen peach gums from different varieties
2个月前
已完结
High internal phase Pickering emulsions co-stabilized by zein nanoparticles and cellulose nanocrystals: Fabrication, characterization, and application
2个月前
已完结
Simultaneous detection and visualization of lipid and protein oxidation in frozen-thawed chicken meat using hyperspectral imaging
2个月前
已完结
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