Biocompatible κ-carrageenan gel films with clove essential oil nanoemulsion: Optimization, properties, and strawberry preservation efficacy
Year: 2025
Type: article
Language: en
Topic: Nanocomposite Films for Food Packaging
Authors and affiliations:
raw_author_name: Yanhong Liu
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, P.R. China
Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
raw_author_name: Zechen Liu
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, P.R. China
Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
raw_author_name: Yixin Wang
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, P.R. China
Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
raw_author_name: Yujie Ma
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, P.R. China
Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
raw_author_name: Lingling Zhang
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, P.R. China
Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
raw_author_name: Mengyao Liu
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, P.R. China
Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China
raw_author_name: Shuo Wang
raw_affiliation_strings: Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, P.R. China
Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China