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10 积分 2025-03-19 加入
Development of natamycin@halloysite nanotubes-loaded soy protein isolate/sodium alginate films for blueberry preservation
4小时前
待确认
Ultrasound power modulates Maillard-induced conjugate structure for controlled release of cinnamon essential oil and enhanced preservation of grapes
7小时前
已完结
Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking
8小时前
已完结
Enzymatic modification of pomelo pectins for shaping the gut microbiota to a healthy pattern
2个月前
已完结
Exploring citrus fiber as an emulsifying agent: synergy with low methoxyl pectin and amidated pectin for advanced food formulations
2个月前
已完结
Exploring citrus fiber as an emulsifying agent: synergy with low methoxyl pectin and amidated pectin for advanced food formulations
2个月前
已完结
Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain
2个月前
已完结
Preparation of hydrophobic composite membranes based on carboxymethyl cellulose and modified pectin: Effects of grafting a long-chain saturated fatty acid
2个月前
已完结
Recycling of Pouteria campechiana pericarp waste for production of edible fresh-keeping film and its preservation effect on tilapia meat
8个月前
已完结
One-Pot Synthesis of Degradable and Renewable Cellulose-Based Packaging Films
8个月前
已完结
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