China
Guangdong Ocean University
surimi, curdlan, dual network structure, ionic valence, Gel properties
Electrostatic spinning, Double encapsulation, Food Packaging, Freshness preservation
Electrospinning, Pullulan, Citrus Pectin, Astaxanthin, Antioxidant
Nanoparticle, Zein, TPGS, Naringin
Phase behavior, Dynamic rheology, Gel properties, Myofibrillar protein, Curdlan gum
Sugar beet pectin, Structure characterization, antioxidant, Gut microbiota Caenorhabditis elegans
Anthocyanins, chitosan, Nanocapsules, Stability, Sodium alginate
Low-salt surimi gel, cellulose, Cellulose-surimi interactions, Gel property, Gel network
Pitaya peel, Emulsion, Pectin, Astaxanthin, bioaccessibility
Dihydroberberine, Chitosan, Liposomes, In vitro release, Gastrointestinal digestion