Konjac glucomannan-based emulsion films with lysozyme-amyloid fibrils-chitosan complexes as dual-function antimicrobial emulsifiers for salmon preservation
Year: 2025
Type: article
Language: en
Topic: Nanocomposite Films for Food Packaging
Authors and affiliations:
raw_author_name: Yangyang Guo
raw_affiliation_strings: State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Dalian Key Laboratory for Precision Nutrition, Dalian Xinghaiwan Laboratory, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
raw_author_name: Xingru Yan
raw_affiliation_strings: State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Dalian Key Laboratory for Precision Nutrition, Dalian Xinghaiwan Laboratory, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
raw_author_name: Jie Pang
raw_affiliation_strings: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
raw_author_name: Bo Liu
raw_affiliation_strings: Dalian Rich Foods Co., Ltd, Dalian 116113, Liaoning, China
raw_author_name: Yihua Bai
raw_affiliation_strings: Weihai Yuwang Group Co., Ltd, Weihai 264200, Shandong, China
raw_author_name: Di Wu
raw_affiliation_strings: State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Dalian Key Laboratory for Precision Nutrition, Dalian Xinghaiwan Laboratory, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
raw_author_name: Yukun Song
raw_affiliation_strings: State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Dalian Key Laboratory for Precision Nutrition, Dalian Xinghaiwan Laboratory, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
raw_author_name: Mingqian Tan
raw_affiliation_strings: State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Dalian Key Laboratory for Precision Nutrition, Dalian Xinghaiwan Laboratory, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
raw_author_name: Wentao Su
raw_affiliation_strings: State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Dalian Key Laboratory for Precision Nutrition, Dalian Xinghaiwan Laboratory, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China. Electronic address: suwentao2020@yeah.net