Dual cross-linking with tannic acid and transglutaminase improves microcapsule stability and encapsulates lemon essential oil for food preservation

作者：Yansong Wang, Chao Wu, Weiyou Yang, Yuxi Gong, Xiangyu Zhang, Jinlian Li, Dongmei Wu · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142173 · 被引用次数：23 · 研究领域：Microencapsulation and Drying Processes、Proteins in Food Systems、Botanical Research and Applications