Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation
Dongmei Pan, Yakai Li, Yue Hu, Rui Li, Xun Gao, Xiaokang Fan, Hongmei Fang, Qiang Du, Cunliu Zhou
Topics & Concepts
EmulsionRice bran oilChemistryGellan gumFood scienceCoatingBranRaw materialBiochemistryOrganic chemistryNanocomposite Films for Food PackagingProteins in Food SystemsPolysaccharides Composition and Applications