Fei, Siyuan

Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers (Vol 285, 128805, 2024)

DHA-enriched salmon-konjac emulsion gel improves cognitive function in mice

Macrophage and mitochondrion dual-targeting astaxanthin nanoparticles prepared by Maillard reaction for colonic inflammation alleviation

Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers