Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken
Minmin Tang, Fang Liu, Qian Wang, Debao Wang, Daoying Wang, Yongzhi Zhu, Zhilan Sun, Weimin Xu
Topics & Concepts
Food scienceAntimicrobialSolubilityChemistryShelf lifeChromatographyOrganic chemistryProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes