Lv31
268 积分 2025-10-14 加入
Tough, antibacterial, and antioxidant chitosan-based composite films enhanced with proanthocyanidin and carvacrol essential oil for fruit preservation
3小时前
待确认
A novel metal–organic framework based on bismuth and trimesic acid: synthesis, structure and properties
9天前
已完结
Application of carrageenan in meat processing: mechanisms and recent developments
2个月前
已完结
Carrageenan as a functional ingredient in meat products: A review
2个月前
已关闭
Chitosan Gel Prepared with Citric Acid as Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages
3个月前
已完结
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels
4个月前
已完结
Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters
4个月前
已完结
Chitosan coating with grape peel extract: A promising coating to enhance the freeze–thaw stability of beef
4个月前
已关闭
Effect of chitosan on thermal gelling properties of pork myofibrillar protein and its mechanism
4个月前
已完结
Effect of incorporation of functional ingredients on quality of low fat restructured goat meat product
5个月前
已关闭
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