Development of a natural antifungal formulation for grated cheese and a microencapsulation approach using whey protein isolate and maltodextrin blend-Reference-Cited by-同舟云学术

Development of a natural antifungal formulation for grated cheese and a microencapsulation approach using whey protein isolate and maltodextrin blend

Published:2022-08-19 Issue:9 Volume:87 Page:3822-3840
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sassi Ghada¹,Salmieri Stéphane¹,Allahdad Zahra¹,Karboune S.²^ORCID,Lacroix Monique¹^ORCID

Affiliation:

1. INRS, Armand‐Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), MAPAQ Research Chair in food safety and quality, Canadian Irradiation Centre (CIC) Institute of Nutrition and Functional Foods (INAF) Laval Canada

2. Department of Food Science and Agricultural Chemistry Macdonald Campus McGill University Sainte‐Anne‐de‐Bellevue QC Canada

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16273

Reference46 articles.

1. Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil

2. Thermosensitization enhancement of A. niger, S. cerevisiae, and L. fructivorans using combination of mild heat treatment with nanoemulsion-based mediterranean formulation to fabricate wholesome orange juice

3. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides

4. Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots

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