Simple microencapsulation of plant essential oil in porous starch granules: Adsorption kinetics and antibacterial activity evaluation-Reference-Cited by-同舟云学术

Simple microencapsulation of plant essential oil in porous starch granules: Adsorption kinetics and antibacterial activity evaluation

Published:2019-08-20 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ju Jian¹²³^ORCID,Chen Xueqi¹²³,Xie Yunfei¹²³,Yu Hang¹²³,Cheng Yuliang¹²³,Qian He¹²³,Yao Weirong¹²³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. School of Food Science and Technology Jiangnan University Wuxi China

3. Joint International Research Laboratory of Food Safety Jiangnan University Wuxi China

Funder

Natural Science Foundation of Jiangsu Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14156

Reference31 articles.

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2. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

3. Influence of emulsion droplet size on antimicrobial properties

4. Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread

5. Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread

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