Development and antioxidant efficacy of corosolic acid nanoemulsion using Tremella fuciformis polysaccharides as a natural emulsifier

IF 6.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2026-06-04 DOI:10.1016/j.fbio.2026.109163

Yixin Ye, Xihong Yao, Xia Xiao, Lini Nong, Jing Qi

引用次数: 0

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以银耳多糖为天然乳化剂的冠果酸纳米乳的研制及其抗氧化效果

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.

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