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Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs.

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第一作者： Lihui,Zhang

第一单位： State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.

作者： Lihui,Zhang ^[1] ; Min,Zhang ^[2] ; Ronghua,Ju ^[3] ; Bhesh,Bhandari ^[4] ; Kun,Liu ^[5]

作者单位： State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China. ^[1] State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China. Electronic address: min@jiangnan.edu.cn. ^[2] Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, 210037 Nanjing, Jiangsu, China. ^[3] School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia. ^[4] Sichuan Tianwei Food Group Co., Ltd., 610000 Chengdu, China. ^[5]

关键词 Antibacterial activity Depolymerized pectin Microencapsulation Rice protein Star anise essential oil