China
Shihezi University
Cellulose nanocrystals, Pickering emulsion, Thymus vulgaris essential oil, Composite film, Properties
Esox lucius, Micron fish bone, Surimi gel, 3D printing, Low-salt surimi products
Nisin, Salicylic acid, Synergistic interactions, Staphylococcus aureus, food preservation
Ferritin, Chlorogenic acid, sodium alginate, co-encapsulation, Sustained-release
camel milk, Freeze‒thaw cycles, nutritional quality, Physicochemical stability