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Yoghurt‐flavoured bases have many applications in food industry, but the poor stability in the volatile compounds limits their applications. In this study, the morphology and physicochemical properties of yoghurt‐flavoured base microcapsules were evaluated with four different wall materials including chitosan, β‐cyclodextrin, octenyl succinate anhydride and maltodextrin solution by spray drying. The...
Over the last decade, significant progress has been made to develop sensitive devices for the capture of circulating tumor cells (CTCs) from blood of cancer patients. However, simple capture and counting of CTCs cannot provide effective information for understanding the biology of them. In this work, a functional biointerface is fabricated for specific capture and nondestructive release of CTCs from...
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