Query：
学者姓名：伍久林
Refining：
Year
Type
Indexed by
Source
Complex
Co-
Language
Clean All
Abstract ：
Porphyra haitanensis with many bioactive components has great prospects for application in the functional food, pharmaceutical, and cosmeceutical industries. In this study, two sequentially extracted fractions (PhE1 & PhE2) were isolated and structurally characterized. The results showed that PhE1 was mainly composed of protein (36.82%) and neutral sugar (32.43%), while PhE2 mainly contained neutral sugar (58.70%). Both had galactose as main monosaccharides, PhE2 also contained a small amount of glucose. To widen the application of PhEs in starchy foods, they were added to corn starch (CS) system and co-gelatinized. Rheological tests indicated that PhEs could effectively affect gel strength of CS. The addition of PhEs effectively inhibited the content of leached amylose in CS gelatinization system except those at an addition of 5% PhE1 and 5% PhE2. FT-IR data suggested that PhE1 could improve the short-range order, but PhE2 showed no significant effects. SEM images showed that the pore wall of the composites thickened, and the network structure became relatively ordered. In vitro tests, PhEs significantly reduced the contents of rapidly digestible starch, and PhE1 presented better effects. Therefore, PhEs may be used as potential materials to delay the digestion of CS and related products.
Keyword ：
Corn starch Corn starch In vitro digestion In vitro digestion Physicochemical properties Physicochemical properties Porphyra haitanensis Porphyra haitanensis Protein-polysaccharide complex Protein-polysaccharide complex Structure analysis Structure analysis
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Yu, Manling , Yin, Hongmei , Huang, Jingjing et al. Structural characterization of Porphyra haitanensis extracts and their effects on structure, physicochemical properties, and in vitro digestibility of corn starch [J]. | FOOD BIOSCIENCE , 2024 , 60 . |
| MLA | Yu, Manling et al. "Structural characterization of Porphyra haitanensis extracts and their effects on structure, physicochemical properties, and in vitro digestibility of corn starch" . | FOOD BIOSCIENCE 60 (2024) . |
| APA | Yu, Manling , Yin, Hongmei , Huang, Jingjing , Cai, Xixi , Wu, Jiulin , Shi, Xiaodan et al. Structural characterization of Porphyra haitanensis extracts and their effects on structure, physicochemical properties, and in vitro digestibility of corn starch . | FOOD BIOSCIENCE , 2024 , 60 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
BACKGROUNDApple polyphenols (APs) with multiple biological effects have attracted extensive attention due to their broad opportunities for application. However, the use of APs is hampered by their instability in the face of environmental changes. Designing efficient carriers to improve the bioavailability of APs is the key to solving these problems. In this study, gelatin-chitooligosaccharide nanoparticles produced by the Maillard reaction (GCM) were fabricated to encapsulate AP, and the structure, antioxidant activity, and stability of the GMM-AP nanoparticle system were evaluated. RESULTSThe results of endogenous fluorescence spectrum, Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction, and simultaneous thermal analysis confirmed structural changes and interactions between GCM and AP. Combination with GCM did not adversely affect the antioxidant properties of AP, and the GCM-AP nanoparticles possessed superior temperature and storage stability. In comparison with fish gelatin-apple polyphenol nanoparticles, the GCM-AP nanoparticles were more stable at a wider pH range, and were more resistant to the electrostatic shielding effect of NaCl. After simulating gastric digestion, the particle size and polydispersity index (PDI) of GCM-AP nanoparticles were almost unchanged. CONCLUSIONThe findings suggest that GCM nanoparticles loaded with AP could be used as good carriers with good antioxidant activity and stability. This study therefore provides a theoretical foundation for the development and industrial application of food functional factors. (c) 2023 Society of Chemical Industry.
Keyword ：
antioxidant antioxidant apple polyphenols apple polyphenols chitooligosaccharide chitooligosaccharide fish gelatin fish gelatin Maillard reaction Maillard reaction nanoparticles nanoparticles
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Chen, Huimin , Lin, Sheng , Wu, Jiulin et al. The structure, antioxidant activity, and stability of fish gelatin/chitooligosaccharide nanoparticles loaded with apple polyphenols [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2023 , 103 (8) : 4211-4220 . |
| MLA | Chen, Huimin et al. "The structure, antioxidant activity, and stability of fish gelatin/chitooligosaccharide nanoparticles loaded with apple polyphenols" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 103 . 8 (2023) : 4211-4220 . |
| APA | Chen, Huimin , Lin, Sheng , Wu, Jiulin , Xu, Yizhou , Cai, Xixi , Wang, Shaoyun . The structure, antioxidant activity, and stability of fish gelatin/chitooligosaccharide nanoparticles loaded with apple polyphenols . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2023 , 103 (8) , 4211-4220 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
BackgroundSurimi products occupy a large market in the food industry, and the gel performance is an important index to evaluate them. Thus, it is of great significance and practical value to find better food ingredients to regulate the structure and gel performance of surimi products. In this study, we used pea protein (PP) to restructure fish myofibrillar proteins (MPs) to achieve regulation of protein gel performance. ResultsPP could enhance MP gel performance in terms of compressive strength, water-holding capacity, and some texture parameters. This may be the result of an increasing beta-sheet content and a decreasing trend in the alpha-helix content, along with enhancements in hydrophobic interactions, nonspecific associations, and ionic bonds in a mixed PP-MP gel. The compressive strength, texture, and water-holding capacity of MP gel were positively correlated with surface hydrophobicity, active sulfhydryl, turbidity, and beta-sheet of the mixed PP-MP system. ConclusionThe findings suggest that PP can regulate the gel performance by remodeling the structure of MP. The regulation and correlation analysis between gel performance, structure, and physicochemical properties were explored and established to provide a theoretical basis for improving the quality of surimi products. This study will broaden the application of PP in the field of food processing and provide theoretical guidance for the manufacture of new surimi products. (c) 2023 Society of Chemical Industry.
Keyword ：
gel performance gel performance microstructure microstructure myofibrillar protein myofibrillar protein pea protein pea protein physicochemical property physicochemical property
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Chen, Huimin , Wu, Jiulin , Chen, Meizhen et al. Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2023 , 103 (5) : 2502-2511 . |
| MLA | Chen, Huimin et al. "Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 103 . 5 (2023) : 2502-2511 . |
| APA | Chen, Huimin , Wu, Jiulin , Chen, Meizhen , Cai, Xixi , Chen, Xu , Wang, Shaoyun . Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2023 , 103 (5) , 2502-2511 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
In order to reduce the amount of added sodium in myofibrillar protein (MP) gel, the effects of partial substitution of different chloride salts (CaCl2, MgCl2, and KCl) for NaCl on the gel strength, microstructure, water-holding capacity and rheological properties of MP gel were studied. The underlying mechanism of action of sodium substitutes was elucidated by using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and intrinsic fluorescence spectroscopy as well as measuring surface hydrophobicity and sulfhydryl content. The results showed that KCl was the best substitute for NaCl, followed by CaCl2, and MgCl2 was least effective in replacing NaCl. The gel strength of the KCl substitution groups (0.5% KCl + 2.5% NaCl, 1.5% KCl + 1.5% NaCl, and 1.0% KCl + 2.0% NaCl; m/m) was better than that of the control group (3% NaCl), while no significant difference in water-holding capacity was found between the two groups (P > 0.05). The gel strength of the 1.5% CaCl2 + 1.5% NaCl group decreased significantly (P < 0.05), and the water-holding capacity decreased first and then increased. The gel strength significantly decreased (P < 0.05) and the water-holding capacity increased in the MgCl2 substitution groups. In terms of rheological properties, the storage modulus (G’) of the KCl substitution groups was significantly higher than that of the control group. Substitution of CaCl2 and MgCl2 increased the surface hydrophobicity of MP and decreased the sulfhydryl content. Substitution of CaCl2, MgCl2, and KCl resulted in a blue shift in intrinsic fluorescence spectra. At low substitution levels (0.5%), the microstructure of MP gel showed no significant difference from that of the control group. The above results indicate that CaCl2, MgCl2 and KCl can be used to partially substitute NaCl in surimi gel products. © 2023 Chinese Chamber of Commerce. All rights reserved.
Keyword ：
chlorine salt replacement chlorine salt replacement gel gel low sodium salt low sodium salt myofibrillar protein myofibrillar protein surimi surimi
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Chen, X. , Chen, H. , Wu, J. et al. Characterization of Low-Sodium Myofibrillar Protein Gels with Substitution of Human Essential Metal Salts and Their Mechanisms of Action; [基于人体必需金属盐替代的低钠盐肌原纤维蛋白凝胶特性和作用机理] [J]. | Food Science , 2023 , 44 (5) : 25-33 . |
| MLA | Chen, X. et al. "Characterization of Low-Sodium Myofibrillar Protein Gels with Substitution of Human Essential Metal Salts and Their Mechanisms of Action; [基于人体必需金属盐替代的低钠盐肌原纤维蛋白凝胶特性和作用机理]" . | Food Science 44 . 5 (2023) : 25-33 . |
| APA | Chen, X. , Chen, H. , Wu, J. , Jiang, W. , Feng, Y. , Cai, X. et al. Characterization of Low-Sodium Myofibrillar Protein Gels with Substitution of Human Essential Metal Salts and Their Mechanisms of Action; [基于人体必需金属盐替代的低钠盐肌原纤维蛋白凝胶特性和作用机理] . | Food Science , 2023 , 44 (5) , 25-33 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
为降低肌原纤维蛋白凝胶中钠盐的使用量，研究不同氯盐（CaCl_2、MgCl_2、KCl）部分替代NaCl对肌原纤维蛋白凝胶性质包括强度、微观结构、持水力和流变学性质的影响，并通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、内源性荧光光谱、表面疏水性、巯基含量等技术手段阐明其作用机理。结果表明，3种氯盐替代效果排序为KCl>CaCl_2>MgCl_2。0.5%～1.5%质量分数的盐替代范围内，KCl替代组的凝胶强度优于对照组（3%NaCl），持水力与对照组相比无显著差异（P>0.05）;Ca Cl_2替代组的凝胶强度在1.5%替代质量分数时显著下降（P<0.05），持水力呈先下降后上升趋势；MgCl_2替代组凝胶强度显著降低（P<0.05），持水力上升。在流变学性质方面，不同质量分数KCl替代组的储能模量明显高于对照组。CaCl_2和MgCl_2的替代使肌原纤维蛋白表面疏水性增大、巯基含量减少，3种氯盐的替代使内源性荧光光谱均出现蓝移现象。CaCl_2、MgCl_2和KCl以低质量分数（0.5%）替代时，肌原纤维蛋白凝胶的微观结构与对照组无明显差异。以上结果表明CaCl_2、MgCl_2和KCl部分替代NaCl可有效降低鱼糜凝胶产品中的钠盐含量。
Keyword ：
低钠盐 低钠盐 凝胶 凝胶 氯盐替代 氯盐替代 肌原纤维蛋白 肌原纤维蛋白 鱼糜 鱼糜
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 陈旭 , 陈惠敏 , 伍久林 et al. 基于人体必需金属盐替代的低钠盐肌原纤维蛋白凝胶特性和作用机理 [J]. | 食品科学 , 2023 , 44 (06) : 25-33 . |
| MLA | 陈旭 et al. "基于人体必需金属盐替代的低钠盐肌原纤维蛋白凝胶特性和作用机理" . | 食品科学 44 . 06 (2023) : 25-33 . |
| APA | 陈旭 , 陈惠敏 , 伍久林 , 江文婷 , 冯雅梅 , 蔡茜茜 et al. 基于人体必需金属盐替代的低钠盐肌原纤维蛋白凝胶特性和作用机理 . | 食品科学 , 2023 , 44 (06) , 25-33 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
For food preservation, the packaging film needs to have higher antibacterial activity in initial phase and keep longer activity. In this study, cinnamaldehyde (CA) and its sulfobutyl ether-beta-cyclodextrin inclusion complex (CA/S) were used to fabricate fish gelatin antibacterial composite films. The addition enhanced the elongation at break and light barrier property of the films. Film forming solution incorporated with CA and CA/S presented the most excellent inhibition ratio against Pseudomonas aeruginosa, which was 98.43 +/- 1.11% in initial period and still 82.97 +/- 4.55% at 72 h. Further, the packaging solution of gelatin combined CA and CA/S effectively inhibited the growth of microorganisms during preservation of grass carp slices. Especially, the total volatile salt-based nitrogen (TVB-N) did not exceed 10 mg/100 g at the end of storage, indicating that the active coating could obviously extend the shelf life of fish muscle. This work provided a promising food packaging system with antimicrobial and environmentally friendly.
Keyword ：
Cinnamaldehyde Cinnamaldehyde Film and coating Film and coating Grass carp Grass carp Inclusion complex Inclusion complex Silver carp skin gelatin Silver carp skin gelatin
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Wu, Jiulin , Song, Gaojie , Huang, Ruyang et al. Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-beta-cyclodextrin inclusion complex and their application in fish preservation [J]. | FOOD CHEMISTRY , 2023 , 418 . |
| MLA | Wu, Jiulin et al. "Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-beta-cyclodextrin inclusion complex and their application in fish preservation" . | FOOD CHEMISTRY 418 (2023) . |
| APA | Wu, Jiulin , Song, Gaojie , Huang, Ruyang , Yan, Yongyong , Li, Qingxiang , Guo, Xiaoban et al. Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-beta-cyclodextrin inclusion complex and their application in fish preservation . | FOOD CHEMISTRY , 2023 , 418 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
The gelatin (GL) based film with high antioxidative and antibacterial activity and emulsifier-free was developed. The tensile strength (TS) and elongation at break (EAB) of gelatin films could be improved by adding TEMPO oxidized cellulose nanofibers (TCNFs). When the content of epigallocatechin gallate (EGCG) and carvacrol (CAR) reached 20 mg and 500 mg, the EAB of the composite film was 61.25%, which was much higher than that of gelatin film (28.73%). EGCG and CAR could improve UV barrier performance of GL/TCNFs films. GL/TCNFs/ 20EGCG/500CAR film allowed DPPH. and ABTS+ free radical scavenging rates to reach 92.6% and 90.6%, and the diameters of inhibition zones of E. coli and S. aureus were 22.28 mm and 42.58 mm, which showed that EGCG and CAR had synergistic effects. In the coating preservation of sea bass fillets, it also showed excellent inhibition of bacterial proliferation including Pseudomonas aeruginosa, H2S-producing bacteria as well as yeast and mold. TVB-N and TBA of control group were 15.21 mg/100g and 0.353 mg MDA/kg respectively on day 6, while lower values of 5.41 mg/100g and 0.124 mg MDA/kg respectively were recorded for GL/TCNFs/EGCG/500CAR group at the end of storage. All these results indicated that GL/TCNFs/EGCG/CAR film has potential application in fish preservation and is an environmentally friendly active food packaging system.
Keyword ：
Carvacrol Carvacrol Cellulose nanofiber Cellulose nanofiber Epigallocatechin gallate Epigallocatechin gallate Fish preservation Fish preservation Gelatin-based packaging film Gelatin-based packaging film
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Song, Gaojie , Lin, Sheng , Wu, Yuesheng et al. Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets [J]. | JOURNAL OF FOOD ENGINEERING , 2022 , 343 . |
| MLA | Song, Gaojie et al. "Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets" . | JOURNAL OF FOOD ENGINEERING 343 (2022) . |
| APA | Song, Gaojie , Lin, Sheng , Wu, Yuesheng , Shen, Jiaping , Wu, Jiulin , Zhu, Wenjin et al. Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets . | JOURNAL OF FOOD ENGINEERING , 2022 , 343 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
The poor water solubility, bioavailability and stability of bioactive compounds have become the bottleneck restricting their wide application, thus developing a functional carrier to realize the efficient encapsulation and activity improvement of active hydrophobic substances has become a research hotspot. In this work, a functional glycosylated fish gelatin (called FG-COS conjugates) carrier based on fish gelatin (FG) and chitooligosaccharide (COS) via Maillard reaction was developed. The functional carrier exhibited good antioxidant activity and high encapsulation of curcumin (Cur). Enhanced antioxidant effect of Cur loaded in FG-COS conjugates (called FG-COS-Cur nanoparticles) was achieved, showing remarkable UV protection on Cur and enhanced intracellular antioxidant activity of FG-COS-Cur nanoparticles. Remarkably, FG-COS-Cur nanoparticles increased the cell viability of H2O2-induced oxidative damage Caco-2 cells, drastically reduced the levels of reactive oxygen species (ROS) and lactate dehydrogenase (LDH), and significantly increased intracellular antioxidant enzyme activities, which all exhibited a dose-response relationship. These findings suggested that the FG-COS conjugates with intrinsic antioxidant activity could effectively encapsulate Cur and improved bioavailability for hydrophobic active molecules in functional food field.
Keyword ：
Chitooligosaccharide Chitooligosaccharide Curcumin Curcumin Enhanced antioxidant capacity Enhanced antioxidant capacity Fish gelatin Fish gelatin Maillard reaction Maillard reaction
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Lin, Sheng , Cai, Xixi , Chen, Huimin et al. Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin [J]. | CURRENT RESEARCH IN FOOD SCIENCE , 2022 , 5 : 1625-1639 . |
| MLA | Lin, Sheng et al. "Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin" . | CURRENT RESEARCH IN FOOD SCIENCE 5 (2022) : 1625-1639 . |
| APA | Lin, Sheng , Cai, Xixi , Chen, Huimin , Xu, Yizhou , Wu, Jiulin , Wang, Shaoyun . Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin . | CURRENT RESEARCH IN FOOD SCIENCE , 2022 , 5 , 1625-1639 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
Synergistic antibacterial effect is a promising way to overcome the challenge of microbial contamination in food. In this study, we detected the synergistic interactions of nisin and carvacrol. The MIC of nisin and carvacrol against S. aureus were 60 and 125 mu g/mL, respectively. The FICI and FBCI were 0.28125 and 0.09375, which suggested that the nisin/carvacrol combination presented synergistic antibacterial effect against S. aureus. The antibacterial activity of nisin/carvacrol combination was much higher than their individuals and the dose of antibacterials was obviously reduced. The combination could completely kill S. aureus within 8 h, accelerate the destruction of cell membrane, and inhibit formation of biofilm. Under the intervention of nisin, more CAR could enter cell to hunt intracellular targets, leading to an increase in intracellular antibacterial level. Besides, in the storage of pasteurized milk, the combinational treatment successfully inhibited microbial reproduction at 25?& nbsp;and 4?. Thus, the combination of nisin and carvacrol was a potential synergistic strategy for food preservation.
Keyword ：
Biofilm formation Biofilm formation Carvacrol Carvacrol Nisin Nisin Pasteurized milk Pasteurized milk Staphylococcus aureus Staphylococcus aureus Synergistic interactions Synergistic interactions
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Li, Qingxiang , Yu, Shuna , Han, Jinzhi et al. Synergistic antibacterial activity and mechanism of action of nisin/carvacrol combination against Staphylococcus aureus and their application in the infecting pasteurized milk [J]. | FOOD CHEMISTRY , 2022 , 380 . |
| MLA | Li, Qingxiang et al. "Synergistic antibacterial activity and mechanism of action of nisin/carvacrol combination against Staphylococcus aureus and their application in the infecting pasteurized milk" . | FOOD CHEMISTRY 380 (2022) . |
| APA | Li, Qingxiang , Yu, Shuna , Han, Jinzhi , Wu, Jiulin , You, Lijun , Shi, Xiaodan et al. Synergistic antibacterial activity and mechanism of action of nisin/carvacrol combination against Staphylococcus aureus and their application in the infecting pasteurized milk . | FOOD CHEMISTRY , 2022 , 380 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
Fish gelatins (FGs), which have been considered as excellent candidates to substitute mammalian gelatins, are important food hydrocolloids isolated from aquatic resources. However, some undesirable sensory and physicochemical properties limit the applications of FGs. Over the past decade, many studies have reported the modification of FGs using polysaccharides and the FG-polysaccharide composites show great potentiality in food industry. This review summarizes and discusses fabrication methods, interaction mechanism, functional properties, and applications of FG-polysaccharide composites. Various approaches including physical mixing, chemical cross-linking, and enzymatic cross-linking have been put forward to prepare the FG-polysaccharide composites. Therefore, non-covalent and covalent bonds occurred between the two types of macromolecules. Mechanical properties (gel strength and barrier property) and biological functions (mainly antioxidant and antimicrobial activity) of FGs are improved after the addition of polysaccharides. The FG-polysaccharide composites show wide varieties of applications in food packaging, wound dressing, and drug delivery. Further scientific studies such as determining the structural and physicochemical properties of FGs and polysaccharides, optimizing reaction conditions, identifying interaction mechanisms, and expanding their applications in food, cosmetics, and medical industries are urgently required.
Keyword ：
Edible films Edible films Fish gelatin Fish gelatin Food packaging Food packaging Non-covalent interaction Non-covalent interaction Physical mixing Physical mixing
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Shi, Xiao-Dan , Huang, Jing-Jing , Wu, Jiu-Lin et al. Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review [J]. | FOOD HYDROCOLLOIDS , 2022 , 122 . |
| MLA | Shi, Xiao-Dan et al. "Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review" . | FOOD HYDROCOLLOIDS 122 (2022) . |
| APA | Shi, Xiao-Dan , Huang, Jing-Jing , Wu, Jiu-Lin , Cai, Xi-Xi , Tian, Yong-Qi , Rao, Ping-Fan et al. Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review . | FOOD HYDROCOLLOIDS , 2022 , 122 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Export
| Results： |
Selected to |
| Format： |
