滕慧

2026

壳聚糖-玉米醇溶蛋白-紫苏精油复合涂膜对鲈鱼冷藏期间品质和蛋白质变化的影响

《食品科学》

2026

Galangin Mitigates Alcohol-Induced Intestinal Damage by Suppressing Ferroptosis via the SESN2/KEAP1/NRF2 Pathway in Mice and Caco-2 Cells.

Journal of Agricultural and Food Chemistry

DOI

2026

Effects of magnetic field assisted freezing combined with curdlan in vitro digestion of myofibrillar protein in Penaeus vannamei from the perspective of gel

Food Hydrocolloids

DOI

2026

Protective Effects of Vanillic Acid against IQ-Induced Hepatointestinal Injury: Insights into Ferroptosis and Microbial Changes.

Journal of Agricultural and Food Chemistry

DOI

2026

Beyond the Kidney: Galangin Ameliorates Hyperuricemia by Targeting Intestinal Homeostasis and Intestinal Uric Acid Metabolism.

Journal of Agricultural and Food Chemistry

DOI

2026

Ultrasonic modified ovalbumin-fish oil emulsion gel: A novel strategy for replacing animal fat

Food Hydrocolloids

DOI

2026

From molecular assembly to biological function: an ovalbumin-fucoidan complex stabilized emulsion for enhancing the antioxidant efficacy of galangin.

Food Chemistry

DOI

2026

Physicochemical Characterization, Prebiotic Potential, and Lipid-Lowering Effect of Mesembryanthemum crystallinum L. Polysaccharide

Foods

DOI

2026

Secondary metabolite of anthocyanin (Protocatechuic acid) mitigates 2-amino-3-methylimidazole [4, 5-F] quinoline-induced hepatotoxicity via AHR/CYP1A2 axis in vitro and in vivo

Journal of Future Foods

DOI

2026

Mechanism study on egg yolk addition improving the gel properties of low-salt chicken breast paste

Food Science of Animal Products

DOI

2026

Fabricating Zein-OSA Starch Complexes as Multifunctional Carriers for Carrot Oil

Foods

DOI

2026

Improvement effect of blueberry extracts on the fishy scent of tilapia by HS–SPME–GC–MS and GC-IMS analysis

Agricultural Products Processing and Storage

DOI

2026

Regulation of the encapsulation, protection, and controlled release properties of naringin by sodium alginate oxidized hydrogel as a steady-state delivery system

Frontiers in Nutrition

DOI

2026

Exposure to Alcohol Causes Ferroptosis Activation Associated with Suppression of Heat Shock Responses-mediated iron metabolism disorder in Caenorhabditis elegans

Food Science and Human Wellness

DOI

2026

Structure-function relationships of pectic Fibers from pitaya Peel in astaxanthin-loaded emulsion systems

Food Chemistry

DOI

2026

Chitosan-modified liposomes for improved oral delivery of dihydromyricetin: synergistic stabilization, pH-responsive release, and markedly enhanced bioaccessibility

Food Chemistry X

DOI

2026

Designing microstructure for improved quality: Texture and stability optimization in galangin-loaded bigels

Food Chemistry

DOI

2026

Naringin reduces starch digestibility via dual mechanisms: α-amylase inhibition and crystal type-dependent complexation with starches

Food Hydrocolloids

DOI

2026

Alleviation effect of Potentilla anserina polysaccharides on intestinal barrier dysfunction and its underlying mechanism

International Journal of Biological Macromolecules

DOI

2026

Boosting luteolin bioavailability via P-glycoprotein efflux inhibition: a self-microemulsifying drug delivery systems

Journal of Advanced Research

DOI

2026

Extraction, structural characterization, and antioxidant of pectin from pomelo peel

Food biomacromolecules.

DOI

2025

Effect of insoluble dietary fiber on physicochemical and digestive properties of tilapia surimi gel: Interactions, performance and mechanisms

Food Hydrocolloids

DOI

2025

Alleviation Effect of the Secondary Metabolite of Anthocyanin (Protocatechuic Acid) on Heterocyclic Amine (IQ)-Induced Liver Injury and Its Underlying Mechanism.

Journal of Agricultural and Food Chemistry

DOI

2025

Effect of the non-covalent complex of anthocyanins and whey protein on fish oil emulsions: Evaluation of stability, antioxidant properties, and bioaccessibility.

Food Chemistry

DOI

2025

Double-layer active packaging for sustainable fish preservation: polyvinyl alcohol electrospun membranes enhanced by cinnamaldehyde-loaded pickering emulsions

LWT

DOI

2025

Unveiling the Dark Side of Flavonoid: Rutin Provokes Hepatotoxicity in Low-Dose 2-Amino-3-methylimidazo [4,5-f] Quinoline-Exposed Mice via Regulating Gut Microbiota and Liver Metabolism.

Journal of Agricultural and Food Chemistry

DOI

2025

Antisolvent sequence as a tunable switch for zein-naringin-D-tocopheryl polyethylene glycol 1000 succinate (TPGS) nanoparticles: interfacial dynamics and bioactivity enhancement.

Food Chemistry

DOI

2025

Galangin Protects against Hyperuricemia via Ameliorating Gut-Kidney Axis Dysfunction in Mice.

Journal of Agricultural and Food Chemistry

DOI

2025

Gel properties, phase behavior and flavor of double-network surimi gel: Interactions, performance and mechanisms.

Food Chemistry

DOI

2025

Fucoidan modification for stable melatonin O/W emulsions: Interfacial structure and properties.

International Journal of Biological Macromolecules

DOI

2025

Environmental factors and blueberry anthocyanin-induced conformational changes modulate the interaction between myofibrillar proteins and fishy compounds and their mechanism, specifically aldehydes and alcohols.

Food Research International

DOI

2025

Myricetin and 2-amino-3-methyl-3H-imidazole [4, 5-F] quinoline triggers liver injury by regulating gut microbiota and liver metabolism.

Journal of Hazardous Materials

DOI

2025

Based OSA starch-based microcapsules from Pickering emulsion templates for functional sustained release of pepper essential oil.

International Journal of Biological Macromolecules

DOI

2025

Myricetin prevents roast chicken breast-induced liver damage by regulating NF-κB/MAPK signaling pathway-mediated liver inflammation and intestine barrier damage in mice.

Phytomedicine

DOI

2025

The Preservation Effect of Curcumin-Containing Emulsion on the Freshness of Crisp Grass Carp During Refrigerated Storage

Food Bioscience

DOI

2024

蓝莓花青素对罗非鱼鱼皮脱腥及挥发性风味物质的影响

《中国食品学报》

2024

Galangin Prevents Against Ethanol-Induced Intestinal Barrier Dysfunction and NLRP3 Inflammasome Activation via NF-κB/MAPK Signaling Pathways in Mice and Caco-2 Cells.

Journal of Agricultural and Food Chemistry

DOI

2024

Hybrid electrospinning of pullulan and citrus pectin to load astaxanthin: Preparation, characterization, and functional evaluation

Food Chemistry: X

DOI

2024

Galangin Alleviates Alcohol-Provoked Liver Injury Associated with Gut Microbiota Disorder and Intestinal Barrier Dysfunction in Mice.

Journal of Agricultural and Food Chemistry

DOI

2024

Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: oxidative aggregation, protein structure and thermal stability

Food Hydrocolloids

DOI

2024

A systematic study on the chemical model of polycyclic aromatic hydrocarbons formation from nutrients (glucose, amino acids, fatty acids) in food.

Food Chemistry

DOI

2024

Toward improved human health: Ferroptosis‐related “Hyperfoods” as the nutritional supplement in COVID‐19

eFood

DOI

2024

Targeted inhibition NCOA4-mediated ferritinophagy limits ferroptosis to ameliorate alcohol-induced liver injury in vivo and in vitro

Food Science and Human Wellness

DOI

2024

Formation mechanism of polycyclic aromatic hydrocarbons in grilled beef and the mitigative effect of flavonoids

eFood

DOI

2024

Effect of ultrasonic treatment on the structure and emulsification properties of soybean isolate protein-hyaluronic acid complexes and the stability of their loaded astaxanthin emulsions.

International Journal of Biological Macromolecules

DOI

2024

Pickering emulsion of camellia oil stabilized by Octenyl succinic acid starch: Interaction, lipid oxidation and digestibility.

International Journal of Biological Macromolecules

DOI

2024

Modulation of gel characteristics in surimi-curdlan gel system by different valence metal cations: Mechanical properties, ionic distribution and microstructure visualization.

International Journal of Biological Macromolecules

DOI

2024

The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation

Current Research in Food Science

DOI

2024

Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation

Ultrasonics sonochemistry

DOI

2024

Mechanism of four dihydroflavones inhibiting heterocyclic amine formation in roasted pork patties―increasing the moisture

Food Bioscience

DOI

2024

Structural characterization and antioxidant activity mechanism of the ferulic acid-rich subfraction from sugar beet pectin

Carbohydrate Polymers

DOI

2024

Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins

Food Chemistry X

DOI

2024

Gum arabic-stabilized emulsion systems: Underlying mechanisms for enhancing storage and digestion stability of curcumin

International Journal of Biological Macromolecules

DOI

2024

Polysaccharide-rich extract of Potentilla anserina ameliorates nonalcoholic fatty liver disease in free fatty acid-induced HepG2 cells and high-fat/sugar diet-fed mice

Food Science and Human Wellness

DOI

2023

酰基稳态化花色苷的制备及其热降解特性和抗氧化活性

《食品科学》

2023

鳗鱼纳米粒子-花色苷复合物对HepG2细胞氧化损伤的保护作用

《广东海洋大学学报》

2023

Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat

Food Chemistry: X

DOI

2023

Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties.

Food Chemistry

DOI

2023

Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels

LWT

DOI

2023

Gum arabic as a sole wall material for constructing nanoparticle to enhance the stability and bioavailability of curcumin

Food Chemistry: X

DOI

2023

Acylated anthocyanin inhibited the formation of heterocyclic amines in hybrid chemical model system and its underlying mechanism

Food Chemistry: X

DOI

2023

Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure

Food Chemistry: X

DOI

2023

Dietary supplementation with casein/cyanidin-3-O-glucoside nanoparticles alters the gut microbiota in high-fat fed C57BL/6 mice.

Food Chemistry

DOI

2023

D-α-tocopherol polyethylene glycol 1000 succinate-based microemulsion delivery system: Stability enhancement of physicochemical properties of luteolin.

Food Chemistry

DOI

2023

Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast

Food Chemistry: X

DOI

2023

Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan.

International Journal of Biological Macromolecules

DOI

2023

Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi.

International Journal of Biological Macromolecules

DOI

2023

Flavonoids and gastrointestinal health: single molecule for multiple roles

Critical reviews in food science and nutrition

DOI

2023

Food matrix-flavonoid interactions and their effect on bioavailability

Critical reviews in food science and nutrition

DOI

2023

Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates.

Ultrasonics sonochemistry

DOI

2023

Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi.

International Journal of Biological Macromolecules

DOI

2023

The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness

Food Science and Human Wellness

DOI

2023

Emulsion and its application in the food field: An update review

eFood

DOI

2023

Nanocelluloses review: Preparation, biological properties, safety, and applications in the food field

Food Frontiers

DOI

2022

A designed self-microemulsion delivery system for dihydromyricetin and its dietary intervention effect on high-fat-diet fed mice.

Food Chemistry

DOI

2022

Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

Current Research in Food Science

DOI

2022

Nutritional properties of Europen eel (Anguilla anguilla) bone peptide-calcium and its apoptosis effect on Caco-2 cells

Food Science and Human Wellness

DOI

2022

Editorial: Medicinal plants and their active constituents in the treatment of metabolic syndrome

Frontiers in Pharmacology

DOI

2022

Guidelines for the antidiabetic assay for bioactive substances in cell model

eFood

DOI

2022

Effects of Rhodiola rosea and its major compounds on insulin resistance in Caenorhabditis elegans

Journal of Future Foods

DOI

2022

New insight into the effect of hydroxyl substituted flavonoids on the cytotoxicity of 2‐amino‐3‐methylimidazo[4,5‐f]quinoline

Food Frontiers

DOI

2022

Application of Food Grade Complexes in the Delivery of Bioactive Substances

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2021

Enzymatic acylation of raspberry anthocyanin: Evaluations on its stability and oxidative stress prevention.

Food Chemistry

DOI

2021

Anti-hyperglycemic effects of dihydromyricetin in streptozotocin-induced diabetic rats

DOI

2021

Absorption, metabolism and bioavailability of flavonoids: a review

Critical reviews in food science and nutrition

DOI

2021

Molecular structure modification of ovalbumin through controlled glycosylation with dextran for its emulsibility improvement.

International Journal of Biological Macromolecules

DOI

2021

The role of dietary flavonoids for modulation of ATP binding cassette transporter mediated multidrug resistance

eFood

DOI

2021

Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review

Critical reviews in food science and nutrition

DOI

2020

鳗鱼骨胶原肽钙螯合物的制备及其稳定性和Caco-2吸收特性

《食品科学》

2020

Fabrication of caseins nanoparticles to improve the stability of cyanidin 3-O-glucoside.

Food Chemistry

DOI

2020

Folium nelumbinis (Lotus leaf) volatile-rich fraction and its mechanisms of action against melanogenesis in B16 cells.

Food Chemistry

DOI

2020

Dihydromyricetin Attenuates Streptozotocin-induced Liver Injury and Inflammation in Rats via Regulation of NF-κB and AMPK Signaling Pathway

eFood

DOI

2020

The beneficial effects of Agaricus blazei Murrill on hepatic antioxidant enzymes and the pancreatic tissue recovery in streptozotocin-induced diabetic rats.

Journal of food biochemistry

DOI

2020

Mass spectrometry-based metabolomics identifies the effects of dietary oligosaccharide-zinc complex on serum and liver of zinc deficiency mice

Journal of Functional Foods

DOI

2020

Self-nanoemulsions loaded with dihydromyricetin: Insights to their formulation stability

DOI

2020

Beneficial effects of AOS-iron supplementation on intestinal structure and microbiota in IDA rats

DOI

2020

A self-emulsifying formulation of Sonchus oleraceus Linn for an improved anti-diabetic effect in vivo.

Food & Function

DOI

2020

乳清蛋白/矢车菊素-3-O-葡萄糖苷纳米粒的制备

DOI

2020

Catechinic acid, a natural polyphenol compound, extends the lifespan of Caenorhabditis elegans via mitophagy pathways.

Food & Function

DOI

2020

Emulsions loaded with dihydromyricetin enhance its transport through Caco-2 monolayer and improve anti-diabetic effect in insulin resistant HepG2 cell

DOI

2019

Recent advances in the development of sesquiterpenoids in the treatment of type 2 diabetes

Trends in Food Science & Technology

DOI

2019

A review on advanced microencapsulation technology to enhance bioavailability of phenolic compounds: Based on its activity in the treatment of Type 2 Diabetes

Trends in Food Science & Technology

DOI

2019

Sonchus oleraceus Linn protects against LPS-induced sepsis and inhibits inflammatory responses in RAW264.7 cells.

Journal of Ethnopharmacology

DOI

2019

Comparing the effects of microwave radiation on 6-gingerol and 6-shogaol from ginger rhizomes (Zingiber officinale Rosc)

PLoS ONE

DOI

2019

Sonchus oleraceus Linn extract enhanced glucose homeostasis through the AMPK/Akt/ GSK-3β signaling pathway in diabetic liver and HepG2 cell culture.

Food and Chemical Toxicology

DOI

2019

A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity

Food Science and Human Wellness

DOI

2019

Phenolic Extract from Sonchus oleraceus L. Protects Diabetes-related Liver Injury in Rats through TLR4/NF-κB Signaling Pathway

eFood

DOI

2019

Polyphenols and bioavailability: an update

Critical reviews in food science and nutrition

DOI

2019

Self-nano-emulsifying formulation of Sonchus oleraceus Linn for improved stability: Implications for phenolics degradation under in vitro gastro-intestinal digestion

Journal of Functional Foods

DOI

2019

Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking.

Food and Chemical Toxicology

DOI

2019

Chlorogenic acid and caffeic acid from Sonchus oleraceus Linn synergistically attenuate insulin resistance and modulate glucose uptake in HepG2 cells.

Food and Chemical Toxicology

DOI

2019

Protective effects of raspberry on the oxidative damage in HepG2 cells through Keap1/Nrf2-dependent signaling pathway.

Food and Chemical Toxicology

DOI

2019

The beneficial effects of purple yam (Dioscorea alata L.) resistant starch on hyperlipidemia in high-fat-fed hamsters.

Food & Function

DOI

2019

Anti-inflammatory effect of self-emulsifying delivery system containing Sonchus oleraceus Linn extract on streptozotocin-induced diabetic rats.

Food and Chemical Toxicology

DOI

2018

Comparison of structural features and in vitro digestibility of purple yam (Dioscorea alata L.) resistant starches by autoclaving and multi-enzyme hydrolysis

Food Science and Biotechnology

DOI

2018

Dietary triterpenes in the treatment of type 2 diabetes: To date

DOI

2018

Intracellular signaling pathways of inflammation modulated by dietary flavonoids: The most recent evidence

Critical reviews in food science and nutrition

DOI

2018

Modifications of dietary flavonoids towards improved bioactivity: An update on structure–activity relationship

Critical reviews in food science and nutrition

DOI

2018

Preparation and characterisation of a novel agar oligosaccharide–iron (III) complex

International Journal of Food Science & Technology

DOI

2017

α-Glucosidase and α-amylase inhibitors from seed oil: A review of liposoluble substance to treat diabetes

Critical reviews in food science and nutrition

DOI

2017

Agrimonolide and Desmethylagrimonolide Induced HO-1 Expression in HepG2 Cells through Nrf2-Transduction and p38 Inactivation

Frontiers in Pharmacology

DOI

2017

Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity

DOI

2017

Rb2 inhibits α-glucosidase and regulates glucose metabolism by activating AMPK pathways in HepG2 cells

DOI

2017

Hepatoprotective effects of raspberry (Rubus coreanus Miq.) seed oil and its major constituents.

Food and Chemical Toxicology

DOI

2016

Effect of Puerarin Powder on Quality of Grass Carp Fish Surimi

DOI

2016

The potential beneficial effects of phenolic compounds isolated from A. pilosa Ledeb on insulin-resistant hepatic HepG2 cells.

Food & Function

DOI

2016

Ultrasonic-Assisted Extraction of Raspberry Seed Oil and Evaluation of Its Physicochemical Properties, Fatty Acid Compositions and Antioxidant Activities

PLoS ONE

DOI

2016

Agrimonolide from Agrimonia pilosa suppresses inflammatory responses through down-regulation of COX-2/iNOS and inactivation of NF-κB in lipopolysaccharide-stimulated macrophages.

Phytomedicine

DOI

2016

Agrimonolide and Desmethylagrimonolide from Agrimonia Pilosa Ledeb Induced HO-1 Expression in HepG2 Cells through Nrf2-Transduction and P38 Inactivation

DOI

2016

Inhibition of cell proliferation and triggering of apoptosis by agrimonolide through MAP kinase (ERK and p38) pathways in human gastric cancer AGS cells.

Food & Function

DOI

2016

Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures

Molecules

DOI

2015

Optimizing preparation conditions for Angiotensin-I-converting enzyme inhibitory peptides derived from enzymatic hydrolysates of ovalbumin

Food Science and Biotechnology

DOI

2015

Phenolic compounds ameliorate the glucose uptake in HepG2 cells' insulin resistance via activating AMPK

DOI

2015

Drying kinetics and optimization for thin-layer drying processes of raspberries (Rubus coreanus Miq.) using statistical models and response surface methodology

DOI

2014

Optimization of ultrasonic-assisted extraction of bioactive alkaloid compounds from rhizoma coptidis (Coptis chinensis Franch.) using response surface methodology.

Food Chemistry

DOI

2014

Optimization of Ultrasonic-Assisted Extraction of Polyphenols, Anthocyanins, and Antioxidants from Raspberry (Rubus coreanus Miq.) Using Response Surface Methodology

Food Analytical Methods

DOI

2014

Erratum to: Optimization of Ultrasonic-Assisted Extraction of Polyphenols, Anthocyanins, and Antioxidants from Raspberry (Rubus coreanus Miq.) Using Response Surface Methodology

Food Analytical Methods

DOI

2014

Antibacterial and antioxidant activities and chemical compositions of volatile oils extracted from Schisandra chinensis Baill. seeds using simultaneous distillation extraction method, and comparison with Soxhlet and microwave-assisted extraction

Bioscience, biotechnology and biochemistry

DOI

2014

Optimization of Drying Conditions for Quality Semi-dried Mulberry Fruit (Morus alba L.) using Response Surface Methodology

DOI

2013

Optimum Extraction of Bioactive Alkaloid Compounds from Rhizome Coptidis (Coptis Chinensis Franch.) Using Response Surface Methodology

DOI

2013

Optimization of microwave-assisted extraction for anthocyanins, polyphenols, and antioxidants from raspberry (Rubus Coreanus Miq.) using response surface methodology.

Journal of Separation Science

DOI

2013

Sterilization effect of electrolyzed water and chlorine dioxide on Rubus coreanus Miquel

DOI

2013

Optimization of Drying Process for Semi-Dried Raspberry Fruits (Rubus Coreanus Miq.) using Response Surface Methodology

2013

Optimization of microwave-assisted extraction of bioactive alkaloid compounds from Rhizoma Coptidis (Coptis chinensis Franch.)

Food Science and Biotechnology

DOI

2013

Optimization of microwave-assisted extraction of polyphenols from mulberry fruits (Morus alba L.) using response surface methodology

Journal of the Korean Society for Applied Biological Chemistry

DOI

2012

Optimization of extraction of bioactive alkaloids and antioxidants from rhizome coptidis (Coptis Chinensis Franch) by using response surface methodology

Food Science and Biotechnology

DOI

2012

Effects of the Antioxidant Capacities of 20 Spices Commonly Consumed on the Formation of Heterocyclic Amines in Braised Sauce Beef

2012

Optimization of extraction of total alkaloid content from rhizome coptidis (Coptis chinensis Franch) using response surface methodology

Journal of the Korean Society for Applied Biological Chemistry

DOI

2010

Optimization of ultrasonic-assisted extraction of phenolic compounds from Chinese quince (Chaenomeles sinensis) by response surface methodology

DOI

2009

Optimization of microwave-assisted extraction of active components from Chinese quince using response surface methodology

DOI

2026

Saltiness-Enhancing Peptides from Chinese Soft-Shelled Turtle Eggs: Structure, Receptor Interaction, and Function

SSRN Electronic Journal

DOI

2025

Dual-Layer Active Packaging Material Based on Polyvinyl Alcohol Electrospun Nanofibres and Pickering Emulsion for Fish Fillet Preservation: Improved Stability of Active Ingredients

SSRN Electronic Journal

DOI

2024

Multivalent Metal Cation-Mediated Surimi-Curdlan Gel System: Dual Network Structure in a Visualization Perspective

SSRN Electronic Journal

DOI

2023

7,8-Dihydroxyflavone: Sources, Pharmacokinetics, Bioavailability, and Biological Effects

Springer eBooks

DOI