Preparation of Thyme Essential Oil Antibacterial Nanoemulsions by TGase Modified Potato Protein and Its Preservative Effect on Chilled Pork
Thyme essential oil antibacterial nanoemulsions (tPTNs) was prepared by a two-step method of homogenization and ultrasound and constructed by TGase-modified potato protein (37 ℃, 1 h) and its antibacterial activity and application in pork preservative was investigated in this study. Results indicate...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090283 |
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