3D-printable docosahexaenoic acid-rich algal oil emulsion gels functionalized by multi-shaped starch nanorods
Year: 2025
Type: article
Language: en
Topic: Seaweed-derived Bioactive Compounds
Authors and affiliations:
raw_author_name: Yuanliang Zhong
raw_affiliation_strings: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
raw_author_name: Minxuan Chen
raw_affiliation_strings: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
raw_author_name: Siyu Yao
raw_affiliation_strings: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China
raw_author_name: Qingqing Zhu
raw_affiliation_strings: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
raw_author_name: Xiangli Kong
raw_affiliation_strings: Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, 310058, China
raw_author_name: Huang Zhang
raw_affiliation_strings: Henan University of Animal Husbandry and Economy, No. 6, Longzihu North Road, Zhengzhou, 450046, Henan Province, China
raw_author_name: Donghong Liu
raw_affiliation_strings: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
raw_author_name: Enbo Xu
raw_affiliation_strings: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China. Electronic address: enboxu@zju.edu.cn