Encapsulation of lemongrass essential oil by bilayer liposomes based on pectin, gum Arabic, and carrageenan: Characterization and application in chicken meat preservation
Na Gan, Qinhong Li, Yuanqiao Li, Mohan Li, Yilin Li, Lijuan Chen, Tingting Zeng, Yali Song, Fang Geng, Di Wu
Topics & Concepts
Gum arabicPectinFood scienceCarrageenanChemistryEssential oilLiposomeArabicBiochemistryPhilosophyLinguisticsMicroencapsulation and Drying ProcessesPolysaccharides Composition and ApplicationsProteins in Food Systems