Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Breaking the melt–contamination cycle: Calcium–curcumin reinforced bacterial cellulose ice for clean cold storage

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

Publication date: October 2026

Source: Food Hydrocolloids, Volume 179

Author(s): Hongliang Zhong, Yongzhen Dong, Jia Feng, Yian Wang, Yuzhu Che, Yiping Chen

​Publication date: October 2026Source: Food Hydrocolloids, Volume 179Author(s): Hongliang Zhong, Yongzhen Dong, Jia Feng, Yian Wang, Yuzhu Che, Yiping Chen Read More

Related posts:

Default ThumbnailThe xanthan gum oriented for dysphagia management: the influence of rheological and frictional properties on swallowing characteristics Default ThumbnailKey structural domains of resistant starch and their role in modulating gut microbiota and short-chain fatty acids production Default ThumbnailDigestible properties and formation mechanism of rice starch-gelatin-tea polyphenols ternary composite gel: Effect of tea polyphenol concentration, type of gelatin and gelatin/starch ratios Default ThumbnailProkaryotic Argonaute-based multiplexed detection assays for food safety: Recent advances and perspectives Default ThumbnailPulsed electric field facilitated fibrillation of soy protein isolate: preparation, characterization, and functional properties Default ThumbnailPreparation of gelatin/sodium carboxymethyl cellulose-based probiotic controlled-release tablets via complex coacervation and the double emulsification method
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    📢 Aviso importante: Esta biblioteca es un recurso independiente y de acceso abierto. No es propiedad del UT de Oriental y no cuenta con financiamiento de dicha entidad.