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Food Chemistry: X|April 10, 2025
Enzymatic synthesis of some sugar-lauric acid esters by lipase from <i>Candida antarctica</i> and their functionalities as emulsifiers and antibacterial agentsKangzi Ren, Guilin Chen, Ziyi Zhang, et al.
Computers in Biology and Medicine|June 9, 2024
AI nutritionist: Intelligent software as the next generation pioneer of precision nutritionYing Liang, Ran Xiao, Fang Huang, et al.
Food Chemistry|December 22, 2025
Food-derived antioxidant peptides mediated multifunctional bioactivities and bioavailability-enhancing delivery strategies via the Nrf2/Keap1 signaling pathwayWei Zhang, Shengbing Hu, Haiyan Tang, et al.
International Journal of Pharmaceutics|December 22, 2023
Enhancing solubility and bioavailability of octacosanol: Development of a green O/W nanoemulsion synthesis processMingxi Jia, Weidong Bai, Jing Deng, et al.
Critical Reviews in Food Science and Nutrition|June 22, 2022
An insight into the health beneficial of probiotics dairy products: a critical reviewJinTao He, Wen Li, Jing Deng, et al.
Carbohydrate Polymers|September 16, 2019
Designing soluble soybean polysaccharides-based nanoparticles to improve sustained antimicrobial activity of nisinLijuan Luo, Ying Wu, Chun Liu, et al.
Analytical Chemistry|May 6, 2024
User-Friendly Multifunctional Red-Emissive Carbon Dots for Rapid Cell Nucleus Staining via Targeting Nuclear ProteinsJingbo Sun, Hongchen Li, Min Ouyang, et al.
International Journal of Biological Macromolecules|April 13, 2024
Extraction, structures, biological effects and potential mechanisms of Momordica charantia polysaccharides: A reviewZuomin Hu, Yidan Luo, Yuchi Wu, et al.
Food Chemistry|February 3, 2024
Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsionsMengmeng Zhao, Fang Li, Helin Li, et al.
International Journal of Biological Macromolecules|June 22, 2024
Interactions between pectin, starch and linoleic acid and their effects on starch structure, digestion and release propertiesHuirong Chen, Xiaoyan Wang, Danni Jin, et al.
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