The competitive release kinetics and synergistic antibacterial characteristics of tea polyphenols/ε‐poly‐ l ‐lysine hydrochloride core–shell microcapsules against Shewanella putrefaciens-Reference-Cited by-同舟云学术

The competitive release kinetics and synergistic antibacterial characteristics of tea polyphenols/ε‐poly‐ l ‐lysine hydrochloride core–shell microcapsules against Shewanella putrefaciens

Published:2020-09-10 Issue:12 Volume:55 Page:3542-3552
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Yang Hua¹,Li Qiuying¹,Yang Lili¹²,Sun Tong¹^ORCID,Li Xuepeng¹,Zhou Bin³,Li Jianrong¹

Affiliation:

1. National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products College of Food Science and Engineering Bohai University Jinzhou121013China

2. Keystone Foods Co. Ltd. Shenzhen518001China

3. Zhejiang Silver‐Elephant Bioengineering Co. Ltd. Taizhou318000China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14687

Reference54 articles.

1. Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications