An innovative Pickering W/O/W nanoemulsion co-encapsulating hydrophilic lysozyme and hydrophobic Perilla leaf oil for extending shelf life of fish products
Zaitian Wang, Wenxiang Tang, Zhilan Sun, Fang Liu, Daoying Wang, Daoying Wang
Topics & Concepts
Shelf lifeChemistryLysozymePickering emulsionScanning electron microscopePerillaFood spoilageFood scienceChemical engineeringNuclear chemistryMaterials scienceOrganic chemistryBacteriaEmulsionBiochemistryEngineeringComposite materialRaw materialBiologyGeneticsMicroencapsulation and Drying ProcessesProteins in Food SystemsPickering emulsions and particle stabilization