Enhanced storage stability, controlled release, and antibacterial activity of cinnamaldehyde via nano-encapsulation in soy protein isolate and ε-polylysine hydrochloride

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 15 September 2025

Source: LWT, Volume 232

Author(s): Fanwei Dai, Chaoqun Xu, Yulong Chen, Shuli Yue, Mingqiang Ye, Ling Wang, Yingwei Qi, Zheng Luo, Feiping Chen

Publication date: 15 September 2025Source: LWT, Volume 232Author(s): Fanwei Dai, Chaoqun Xu, Yulong Chen, Shuli Yue, Mingqiang Ye, Ling Wang, Yingwei Qi, Zheng Luo, Feiping Chen Read More

Related posts:

Default ThumbnailCharacterization and correlation analysis of microbial, non-volatile and volatile metabolite changes during the multi-step roasted bacon Default ThumbnailMoisture diffusion in maize hot air drying based on multi-component structure Default ThumbnailComparative evaluation of Sesbania gum as a thickening agent: Shear, lubrication, and extension properties Default ThumbnailL-cysteine and L-methionine application preserve strawberries by reducing fruit decay and maintaining postharvest fruit quality Default ThumbnailPhysicochemical properties, storage characteristics, and flavor quality of fresh noodles made with fermented soy milk Default ThumbnailControlling the structure and Pickering emulsion stability of OSA starch nanoparticles by varying the ratio of choline glycine ionic liquid