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200 积分 2024-03-14 加入
Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification
3天前
已完结
Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets
1个月前
已完结
Synthesis and application of gelatin-based controlled-release antibacterial films containing oregano essential oil/β-cyclodextrin microcapsules for chilling preservation of grass carp fillets
1个月前
已完结
Loading oregano essential oil into microporous starch to develop starch/polyvinyl alcohol slow-release film towards sustainable active packaging for sea bass (Lateolabrax japonicus)
1个月前
已完结
Development and Validation of UV-Vis Spectrophotometric Method for Estimation of Black Seeds and Peppermint Oil in Emulsion
1个月前
已完结
3D printing of high internal phase emulsions stabilized by OSA modified potato starch: Effect of citrus fiber addition
1个月前
已完结
Preparation and characterization of chemically modified tapioca starch-ionic liquid antibacterial films
6个月前
已完结
Impact of starch–lipid complexes on oil absorption of starch and its mechanism
6个月前
已完结
Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases
6个月前
已完结
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