Red Cabbage Aerogel Labels Turn Color to Reveal When Chicken Goes Bad
Researchers have created a pectin aerogel loaded with red cabbage anthocyanins that changes from purple to green as chicken spoils, ...
Researchers have created a pectin aerogel loaded with red cabbage anthocyanins that changes from purple to green as chicken spoils, ...
A new study shows that combining ultrasound with calcium chloride treatment reinforces mung bean cell walls and reorganizes starch granules ...
A new comparative study shows that whether kiwifruit is peeled and fermented as juice or pulp determines both the aromatic ...
A developmental study of nine jujube varieties shows that fruit texture is set by a synergy between cell architecture and ...
A systematic review of 183 studies explains the molecular mechanisms behind gelling and foaming agents in food and evaluates plant-based ...
A 36-month experiment shows that the added bacterium Microbacterium testaceum accelerates the degradation of starch, pectin, cellulose, and hemicellulose in ...
Field trials show that foliar sprays combining silicon, selenium, chitosan, fulvate, boron, and zinc boost maize yields while cutting grain ...
Researchers in South Korea have developed a hydrogel electrode infused with pectin-encapsulated liquid metal nanoparticles that sharply improves the clarity ...
A four-week randomised placebo-controlled pilot trial found that daily low-methoxy citrus pectin supplementation improved lower-limb strength, reduced anxiety and depression, ...
A genome-wide study has identified 48 polysaccharide lyase genes in soybean and revealed how key members respond to salt, cadmium, ...
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© 2025 Scienmag - Science Magazine