Construction of bilayer emulsion gel with composite essential oils based on A-type gelatin and gum arabic: Potential application in food preservation
Keming Zhang, Ziheng Jin, Meng Wang, Zihao Wei
Topics & Concepts
GelatinEmulsionEssential oilChemistryGum arabicAntimicrobialComposite numberFood scienceShelf lifeChemical engineeringLipid oxidationBilayerCoatingFood packagingFood preservationGenerally recognized as safeFood additiveControlled releaseFood PreservativesChromatographyMaterials scienceAntifungalFlavorActive packagingSpray dryingNanocomposite Films for Food PackagingPickering emulsions and particle stabilizationHydrogels: synthesis, properties, applications