Lv3
340 积分 2022-11-27 加入
Wax‐based delivery systems: Preparation, characterization, and food applications
3天前
已完结
Scalable production of carboxylated cellulose nanofibres using a green and recyclable solvent
19天前
已完结
Comparison of cellulose and chitin nanofibers on Pickering emulsion stability—Investigation of size and surface wettability contribution
1个月前
已完结
Nanocellulose/scleroglucan-enhanced robust, heat-resistant composite hydrogels for oilfield water plugging
1个月前
已完结
Preparation of PVA/Tremella polysaccharide and soy protein isolate complex/ε-polylysine active membrane and its application in blueberry preservation
3个月前
已完结
Nano-emulsification essential oil of Monarda didyma L. to improve its preservation effect on postharvest blueberry
3个月前
已完结
Development of starch-based films reinforced with curcumin-loaded nanocomplexes: Characterization and application in the preservation of blueberries
3个月前
已完结
Development of starch-based films reinforced with curcumin-loaded nanocomplexes: Characterization and application in the preservation of blueberries
4个月前
已完结
Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation
5个月前
已完结
Pickering emulsion hydrogel based on alginate-gellan gum with carboxymethyl chitosan as a pH-responsive controlled release delivery system
5个月前
已完结
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