Influence of red yeast rice extract fermentation on fucoidan profiles, inorganic elements and flavor properties of the kelp Saccharina japonica
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Author:
Jinlan Nie, Lei Wang, Jiachao Xu, Xin Gao, Simon F.R. Hinkley, Xiaoting Fu
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LWT-FOOD SCIENCE AND TECHNOLOGY
Enhancing Nanobody Immunoassays through Ferritin Fusion: Construction of a Salmonella-Specific Fenobody for Improved Avidity and Sensitivity
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Author:
Xingrui Liao, Jiamin Wang, Bing Guo, Mengfan Bai, Yao Zhang, Gege Yu, Peng Wang, Juan Wei, Jianlong Wang, Xiyun Yan, Kelong Fan, Yanru Wang
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid-汛-Lactone
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Author:
Dandan Lei, Likang Qin, Mei Wang, Haoxin Li, Zunguo Lei, Nan Dong, Jia Liu
Comprehensive Assessment of Polysaccharides Extracted from Squash by Subcritical Water under Different Conditions
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Author:
Yu Zhang, Xun Sun, Bingjie Yang, Fei Li, Guoyong Yu, Jing Zhao, Quanhong Li