Effect of Cinnamon Essential Oil-Loaded Nanostructured Lipid Carriers (NLC) Against Penicillium Citrinum and Penicillium Expansum Involved in Tangerine Decay
Mohsen Radi, Hanieh Ahmadi, Sedigheh Amiri
Food and Bioprocess Technology
Essential Oils and Antimicrobial Activity
Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size
Ruiling Li, Hui Xue, Binghong Gao +5
Food Hydrocolloids
Proteins in Food Systems