pH-responsive antibacterial emulsion gel based on cinnamaldehyde and carboxymethyl chitosan for fruits preservation applications
Xue Zhang, Jinchang Liu, Jialin Jia, Hao Xing, Ji-Su Yang, Tao He, Huajie Liu, Tao Zhang, Wenna Wu
Topics & Concepts
CinnamaldehydeEmulsionChitosanChemistryAntibacterial activityChromatographyFood scienceOrganic chemistryBacteriaBiologyCatalysisGeneticsNanocomposite Films for Food PackagingPhytochemicals and Antioxidant ActivitiesFood Chemistry and Fat Analysis