A CMCS/TA-Fe hydrogel film based on metal-phenolic network coordination for intelligent preservation of cooked meat

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: June 2026

Source: Food Hydrocolloids, Volume 175

Author(s): Shiqi Yang, Donglei Luan, Yahui Wen, Bin Zhao, Tianxi Yang, Juan Yan

​Publication date: June 2026Source: Food Hydrocolloids, Volume 175Author(s): Shiqi Yang, Donglei Luan, Yahui Wen, Bin Zhao, Tianxi Yang, Juan Yan Read More

Related posts:

Default ThumbnailEnhanced stability of bicontinuous bigels based on rapid in situ rapid conjugation of deacetylated chitosan and citral Default ThumbnailElucidating the fibril formation and degradation process of soy protein: identification of fibril-forming regions and insights into the self-assembly mechanism Default ThumbnailEffect of protein pH on acid-thermal induced fibrillation of soy protein: structural characteristics and application in high internal phase emulsions