Wang He

Jiangsu University of Science and Technology

China

  • Jiangsu University of Science and Technology

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Temperature-Responsive Starch Stabilized Pickering Emulsion for Antibacterial Effect of Fresh Noodles Preservation

Number of pages: 37 Posted: 07 Aug 2024
Feng Jiachang, Chen Liuyang, Wang Hao, Yan Shaobowen, Liu Jiacheng, Wang He, Wang Qiyang and Han Dianlei
Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University and Jiangsu University
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Abstract:

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Pickering emulsion, Essential oil, release, responsive, Antibacterial, noodle