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Authors
Yao, Yunfeng
Chen, Shuyang
Hu, Lingquan
Cheng, Cheng
Wu, Long
Liu, Xing
Zhang, Sihang
Jiang, Shouxiang
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (42388101)
National Natural Science Foundation of China (62405080)
Innovation Platform for Academicians of Hainan Province (YSPTZX202318)
Hainan Provincial Natural Science Foundation of China (224MS003)
High-level Talent Start-up Fund of Hainan University (KYQD(ZR)23098)
the Opening Project of State Key Laboratory of Advanced Polymer Materials, Sichuan University (sklapm2025-3-31)
Key Laboratory of Food Nutrition and Functional Food of Hainan Province (KF202502)
Innovative Research Projects for Postgraduate Students in Hainan Province (Qhys2024-31)
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Article History
Received: 6 October 2025
Accepted: 10 December 2025
First Online: 20 December 2025
Declarations
:
: The authors declare no competing interests.
