Nanoemulsion Application in Meat Product and Its Functionality: Review-Reference-Cited by-同舟云学术

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Nanoemulsion Application in Meat Product and Its Functionality: Review

Published:2022-12-20 Issue: Volume: Page:
ISSN:2055-0391
Container-title:Journal of Animal Science and Technology
language:en
Short-container-title:J Anim Sci Technol

Author:

Ujilestari Tri,Febrisiantosa Andi,Sholikin Mohammad,Wahyuningsih Rina,Wahyono Teguh

Publisher

Korean Society of Animal Science and Technology

Subject

Veterinary (miscellaneous),Biochemistry, Genetics and Molecular Biology (miscellaneous),Animal Science and Zoology,Ecology,Food Science

Link

http://www.ejast.org/download/download_pdf?doi=10.5187/jast.2022.e120

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessment of chitosan coating enriched with Citrus limon essential oil on the quality characteristics and shelf life of beef meat during cold storage;International Journal of Food Microbiology;2024-10

2. Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation;Frontiers in Food Science and Technology;2024-06-20

3. Anti-obesity effect of seaweed algae (Ascophyllum nodosum) extracts in the 3T3-L1 cell line and a high-fat diet-induced obesity rat model;Food Bioscience;2024-06

4. Study on the current research trends and future agenda in animal products: an Asian perspective;Journal of Animal Science and Technology;2023-11

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