Wang Qiyang

Jiangsu University

Xuefu Rd. 301

Xhenjiang, 212013

China

  • Jiangsu University

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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