Lv4
488 积分 2025-09-02 加入
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
9天前
已完结
Improvement of 3D white chocolate printing molding effect with oleogels
9天前
已完结
Exploring the role of oleogels in 3D printed white chocolate decors: Impacts on quality and decoration
9天前
已完结
Development of fat-reduced 3D printed chocolate by substituting cocoa butter with water-in-oil emulsions
9天前
已完结
Development of 3D printed chocolate with reduced saturated fat using starch-based oleogels
9天前
已完结
Cinnamon and ginger essential oils to improve antifungal, physical and mechanical properties of chitosan-carboxymethyl cellulose films
21天前
已完结
Enhancing physical properties of chitosan/pullulan electrospinning nanofibers via green crosslinking strategies
21天前
已完结
Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions
21天前
已完结
Reversible Covalent Immobilization of Cinnamaldehyde on Chitosan Films via Schiff Base Formation and Their Application in Active Food Packaging
21天前
已完结
Reversible Covalent Immobilization of Cinnamaldehyde on Chitosan Films via Schiff Base Formation and Their Application in Active Food Packaging
22天前
已完结
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