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66 积分 2025-09-29 加入
A Comprehensive Review of Biomimicry in Food: Biomimetic Foods, Food Processing, Food Packaging, Food Freezing, and Food Quality Inspection
23天前
已完结
Development and Applications of Antifreeze Materials: From Nature to Design
1个月前
已完结
Development and Applications of Antifreeze Materials: From Nature to Design
1个月前
已完结
Fabrication and Properties of Anti-freezing Gelatin Hydrogels Based on a Deep Eutectic Solvent
2个月前
已完结
Role of Molecular Topology Elucidated in Unified Gels
2个月前
已完结
Modular Antifreeze Peptides: Sequence-Driven Control of Ice Recrystallization and Hydration Dynamics
2个月前
已完结
Inorganic Salts Induce Thermally Reversible and Anti‐Freezing Cellulose Hydrogels
2个月前
已完结
DOI: https://doi.org/10.1371/journal.pbio.3000423
2个月前
已完结
A Review of Heat and Mass Transfer Models in Food Freezing: Fundamentals, Influencing Factors, Model Construction, and Application
2个月前
已完结
Emerging Iced Functional Waters Technologies and Their Applications in Food Preservation
2个月前
已完结
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