Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. South China University of Technology中国1
2. Kashi University中国1
3. Monash University澳大利亚1
4. Fuzhou University中国1
5. International Iberian Nanotechnology Laboratory葡萄牙1
6. University of Michigan美国1
7. Guangdong Academy of Agricultural Sciences中国1
8. Tsinghua University中国1

按月发文

逐年被引

最新文献

1. 1
   Compartmentalized mesoporous core–shell protein particles with hydrophobic–hydrophilic domains for synergistic adsorption and catalysisJournal of Hazardous Materials20261
2. 2
   Tailoring Smart Oral Nano/Micro Delivery System to Address Multifaceted Gastrointestinal Barriers for Improved Delivery of Food Bioactive CompoundsComprehensive Reviews in Food Science and Food Safety202519
3. 3
   Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategiesComprehensive Reviews in Food Science and Food Safety202452
4. 4
   Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A reviewComprehensive Reviews in Food Science and Food Safety202328
5. 5
   Quaternary phosphonium modification of esterified sugar beet pulp with maleic anhydride and its biosorption property on anionic and cationic dyesProcess Safety and Environmental Protection20232
6. 6
   A carboxyl-functionalized covalent organic polymer for the efficient adsorption of saxitoxinJournal of Hazardous Materials202339
7. 7
   Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implicationsComprehensive Reviews in Food Science and Food Safety2022153
8. 8
   Intact cells: “Nutritional capsules” in plant foodsComprehensive Reviews in Food Science and Food Safety202264
9. 9
   Formation and development ofStaphylococcusbiofilm: With focus on food safetyJournal of Food Safety2017106

高被引文献

1. 1
   Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implicationsComprehensive Reviews in Food Science and Food Safety2022153
2. 2
   Formation and development ofStaphylococcusbiofilm: With focus on food safetyJournal of Food Safety2017106
3. 3
   Intact cells: “Nutritional capsules” in plant foodsComprehensive Reviews in Food Science and Food Safety202264
4. 4
   Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategiesComprehensive Reviews in Food Science and Food Safety202452
5. 5
   A carboxyl-functionalized covalent organic polymer for the efficient adsorption of saxitoxinJournal of Hazardous Materials202339
6. 6
   Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A reviewComprehensive Reviews in Food Science and Food Safety202328
7. 7
   Tailoring Smart Oral Nano/Micro Delivery System to Address Multifaceted Gastrointestinal Barriers for Improved Delivery of Food Bioactive CompoundsComprehensive Reviews in Food Science and Food Safety202519
8. 8
   Quaternary phosphonium modification of esterified sugar beet pulp with maleic anhydride and its biosorption property on anionic and cationic dyesProcess Safety and Environmental Protection20232
9. 9
   Compartmentalized mesoporous core–shell protein particles with hydrophobic–hydrophilic domains for synergistic adsorption and catalysisJournal of Hazardous Materials20261

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