Black bean protein isolate-gum Arabic coacervated citronellal microcapsules: Preparation, characterization, antibacterial activities, and application in strawberry preservation
Black bean protein isolate-gum Arabic (BBPI-GA) coacervates were employed for citronellal encapsulation, and the feasibility of citronellal-loaded microcapsules for strawberry preservation was investigated. The optimal BBPI-to-GA ratio and pH value for fabricating BBPI-GA coacervates were 4:1 and 4....
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| Автори: | , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2026-05-01
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| Серія: | Food Chemistry: X |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S259015752600547X |
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