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408 积分 2024-10-26 加入
Functional properties and structural profiles of water-insoluble proteins from three types of tea residues
12小时前
已完结
Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review
12天前
已完结
Structural characteristics and emulsion stability of rice bran protein-chitosan complex: Effects of protein oxidation and ultrasonic treatment
12天前
已完结
Annona muricata Leaf Extract as a Plant-Based Bio-Preservative: Mechanisms, Synergy, and Translational Applications in Food Systems
14天前
已完结
Determining antioxidant interactions in various analytical systems: a methodology integrating antioxidant activity assays, isobologram analysis and interaction indexes
14天前
已完结
Synergistic activity of sodium benzoate and oregano essential oil combinations at pH 5.0 in tryptic soy broth and washing solution for cherry tomatoes
14天前
已完结
Synergistic antibacterial activities of nisin with tea polyphenol, and rhamnolipid against Bacillus cereus and the applications in pasteurized milk and cooked rice
14天前
已完结
Stimulus-responsive 4D printed coaxial core-shell gels: Synergistic regulation of color and flavor
14天前
已完结
Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging
15天前
已完结
Modification of plum seed protein isolate via enzymatic hydrolysis, polyphenol conjugation and polysaccharide complexation to enhance emulsification and encapsulation of essential oils
16天前
已完结
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