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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

Author

Lin Chen

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Sep 2026

Fabrication of W/O/W emulsion gel co-loaded with Aronia berry anthocyanins and β-carotene for mayonnaise application.

Traditional mayonnaise is characterized by high fat content and high oxidation tendency. Hydrophilic anthocyanins and hydrophobic β-carotene cannot be synergistically utilized due to weak stability and low bioavailability. Herein, snow pea protein (SPP) and sodium alginate (SA) were adopted to construct W1/O/W2 emulsio...

Liu Yang, Xin-Yu Zhang, Rui Xiao et al. · 0 citations

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