Myricetin, Phloretin, Synergistic effect, Microorganism inhibition, Fresh noodles
Myricetin, Phloretin, Synergistic effect, Microorganism inhibitory effects, Fresh noodles
Vitamin E, microcapsule, Emulsion, Spray drying, bacterial cellulose nanofibrils
water caltrop, natural pigment, hair dye, SEM
nobiletin, self-assembly, nanoparticles, Ulcerative colitis, metal-polyphenol network
W/W Pickering emulsion, microencapsulation, Microbial symbiosis, Saccharomyces cerevisiae, Lactobacillus helveticus
Gum Arabic, Arabinogalactan protein, Na+ penetration, Mucosal adhesion, Saltiness enhancement.
in situ stability, Self-assembly, green tea infusion, molecules interaction
Zein/gum Arabic, Coacervation, Sea buckthorn flavonoids, Nanoparticles, Cellular absorption, Antioxidant activity
lotus rhizome, Na2CO3 unextractable fraction, galactosidase, cellulose microfibrils
W/W Pickering emulsions, Saccharomyces cerevisiae, Culture, Microcapsule, Digestive stability
Non-thermal food processing, Sea buckthorn flavonoids, Hydrophobic flavonols, Dissolution kinetics, Bioactivity
Pseudosciaena crocea roes, peptide emulsifier, the surface hydrophobicity, emulsifying, physical and oxidation stability
Konjac glucomannan, Xanthan gum, Mucin, Mucosal adhesion, interaction mechanism
Soy protein isolate, W/W Pickering emulsions, Lactobacillus plantarum, Survival rate, Spray drying, Digestive resistance
Glutenin, Emulsion stability, Interfacial property, Tannic acid, Amphiphilic balance
Small molecules interaction, Interface assembly, Antisolvent, Supersaturation, Nucleation, Crystallization inhibition
Transparent gel, Aggregates, Thermal aggregation kinetics, Sol-gel transition kinetics, Pore structure
Vitamin E, microcapsule, emulsion, spray drying, bacterial cellulose nanofibrils
Whipping cream, Gliadin nanoparticles, Quantitative proteomics, Interfacial rheology, Multiscale structure
Egg white protein, Myofibrillar protein, Gel strength, High-temperature stability, Flavor preservation
