Sodium alginate/guar gum based nanocomposite film incorporating β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion for mushroom preservation

Yang, Z., Li, M., Li, Y. et al. (10 more authors) (2024) Sodium alginate/guar gum based nanocomposite film incorporating β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion for mushroom preservation. Food Chemistry, 437 (Pt 1). 137891. ISSN 0266-349X

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Item Type: Article
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© 2023 Elsevier. This is an author produced version of an article accepted for publication in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.

Keywords: Nanocomposite film; Silver nanoparticles; Lycium ruthenicum; Pickering emulsion; Mushroom preservation
Dates:
  • Published: 30 March 2024
  • Published (online): 2 November 2023
  • Accepted: 26 October 2023
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 09 Sep 2024 13:59
Last Modified: 09 Sep 2024 14:12
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodchem.2023.137891
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