Water-in-oil-in-water (W/O/W) emulsions with antioxidant and bacteriostatic capabilities: A preliminary exploration of food preservation films
Yue Hu, Ligen Xu, Haoyang Sun, Wei Wu, Yanli Wang, Lizhi Lu, Tao Zeng, Long Sheng, Zhaoxia Cai
Topics & Concepts
AntioxidantFood scienceChemistryFood preservationWater activityEmulsionEnvironmental chemistryEnvironmental scienceOrganic chemistryWater contentGeologyGeotechnical engineeringNanocomposite Films for Food PackagingMeat and Animal Product QualityPostharvest Quality and Shelf Life Management