pH-driven formation of soy protein isolate-thymol nanoparticles for improved the shelf life of fresh-cut lettuce
Lingling Liu, Linxuan Jin, Suhua Yang, Houxue Li, Cunkun Chen, Amr Farouk, Zhaojun Ban, Hao Liang, Juan Huang
Topics & Concepts
ThymolFood sciencePreservativeChemistrySoy proteinShelf lifeAscorbic acidNanoparticleEssential oilMaterials scienceNanotechnologyNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesProteins in Food Systems