Tailoring Interfacial Activity of pH-Driven Shellac–Chitosan Nanocomposites via Solution Addition Sequence for Pickering Emulsion Stabilization通过溶液添加顺序调控pH驱动的Shellac–Chitosan纳米复合材料的界面活性以稳定Pickering乳液FoodsIF5.12026-03-030OAAI
Improving properties of dough and bread through the synergistic effect of chitosan and fermented wheyJournal of the Science of Food and AgricultureIF3.52026-01-240PRE
Convenient fabrication of shellac-chitosan composite nanoparticles by antisolvent precipitation for efficiently stabilizing Pickering emulsions and encapsulating peppermint essential oil通过反溶剂沉淀法制备壳聚糖-壳聚糖复合纳米粒子,以高效稳定皮克林乳液并包封薄荷精油Food Research InternationalIF82025-12-200PRE