Lv11
30 积分 2025-07-08 加入
Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels
4分钟前
求助中
Development and characterization of pectin and chitosan films incorporated with a new cross‐linking agent
7天前
已完结
The Effects of Microencapsulation Technology on the Flavor Quality of Zanthoxylum Oil Based on E-Nose, GC–IMS, and GC–MS
2个月前
已完结
Evaluation of high oleic sunflower oil oleogels with beeswax, beeswax‐glyceryl monopalmitate, and beeswax‐Span80 in cookie preparation
2个月前
已完结
Formation and stability of Eucommia ulmoides Oliver seed oil‐loaded inverse microemulsion formed by food‐grade ingredients and its antioxidant activities
2个月前
已完结
Reverse microemulsions as nano-carriers of tea polyphenols retard oxidation of Eucommia ulmoides oliver seed oil
2个月前
已完结
Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review
3个月前
已完结
Efficient procedure for isolating methylated catechins from green tea and effective simultaneous analysis of ten catechins, three purine alkaloids, and gallic acid in tea by high-performance liquid chromatography with diode array detection
3个月前
已完结
Protective Effect of Polyphenols, Protein, Peptides, and Polysaccharides on Alcoholic Liver Disease: A Review of Research Status and Molecular Mechanisms
3个月前
已完结
Protective Effect and Mechanism of L‐Theanine on Acute Alcoholic Liver Injury in Mice
3个月前
已完结
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