Dual cross-linking with tannic acid and transglutaminase improves microcapsule stability and encapsulates lemon essential oil for food preservation
Yansong Wang, Chao Wu, Weiyou Yang, Yuxi Gong, Xiangyu Zhang, Jinlian Li, Dongmei Wu
Topics & Concepts
Tannic acidTissue transglutaminaseFood scienceChemistryEssential oilBiochemistryOrganic chemistryEnzymeMicroencapsulation and Drying ProcessesProteins in Food SystemsBotanical Research and Applications