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30 积分 2024-04-09 加入
Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum
8天前
已完结
Bioinspired hydrophobic chitosan-based films for monitoring the visual freshness of pork
1个月前
已完结
Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells
3个月前
已完结
Improvement of Anthocyanin Encapsulation Efficiency into Yeast Cell by Plasmolysis, Ethanol, and Anthocyanin Concentration Using Response Surface Methodology
5个月前
已关闭
Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times
5个月前
已完结
Preparation, characterization, and antioxidant activity of zein nanoparticles stabilized by whey protein nanofibrils
5个月前
已完结
Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging
5个月前
已完结
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
5个月前
已完结
2D-printed colorimetric paper-sensor for monitoring fish and milk freshness during the shelf life
6个月前
已完结
Visual colorimetric label for real-time monitoring of SO2 concentration change in grape and mango during storage
6个月前
已完结
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