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1Pickering emulsions stabilized by polysaccharides particles and their applications: a review
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机构：
来源：FOOD SCIENCE AND TECHNOLOGY
关键词： digestion; Finally; prospects Pickering polysaccharides; pickering emulsions; application; particles
年份：2022
2Structural Characterization and Anti-Inflammatory Activity of Polysaccharides from Tremella fuciformis on Monosodium Urate-Stimulated RAW264.7 Macrophages
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机构：
来源：FOODS
关键词： Tremella fuciformis; polysaccharides; transcriptomics; hypoxia inducible factor-1 signaling pathway; anti-inflammatory activity
年份：2023
3Interaction of plum (prunus salicina lindl. cv. furong) anthocyanins with Tremella polysaccharides and characteristics of their complexes
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来源：FOOD SCIENCE AND TECHNOLOGY
关键词： anthocyanin; polysaccharide; UV spectrum; infrared spectroscopy; microstructure
年份：2022
4Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics
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机构：
来源：FOODS
关键词： Tremella fuciformis; ultrasonic-low temperature blanching; quality; moisture migration characteristics
年份：2023
5Anti-Inflammatory Effects of Polyphenols from Plum (Prunus salicina Lindl) on RAW264.7 Macrophages Induced by Monosodium Urate and Potential Mechanisms
作者：
机构：
来源：FOODS
关键词： Prunus salicina Lindl; polyphenols; RNA-seq; pathways
年份：2023
6Pickering emulsions stabilized by polysaccharides particles and their applications: a review
作者：
机构：
来源：FOOD SCIENCE AND TECHNOLOGY
关键词： polysaccharides; pickering emulsions; application; particles
年份：2022
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