Lv3
210 积分 2024-03-14 加入
Preparation of Poliblend Suweg Starch-Chitosan with Addition of Essential Oil from Sweet Orange Peel as Edible Coating on Malang’s Apples
4天前
已完结
Essential oils: A promising eco-friendly food preservative
7天前
已完结
Biodegradable starch-based packaging films incorporated with polyurethane-encapsulated essential-oil microcapsules for sustained food preservation
7天前
已完结
Improvement in the optical properties of starch coatings via chemical-physical combination strategy for fruits preservation
27天前
已完结
Anhydrous milk fat blended with fully hydrogenated soybean oil as lipid microparticles: Characterization, stability, and trends for application
29天前
已完结
Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
29天前
已完结
Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film
1个月前
已完结
Starch–lipid and starch–lipid–protein complexes: A comprehensive review
1个月前
已完结
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