首页|期刊导航|Journal of Future Foods|The preparation and antimicrobial activity of lauric arginate/hydroxypropyl-β-cyclodextrin stabilized essential oil nanoemulsion

The preparation and antimicrobial activity of lauric arginate/hydroxypropyl-β-cyclodextrin stabilized essential oil nanoemulsion

Yaoyao Xu Chengcheng Gao Kehong Hou Yan Zhang Ying Chen Xiao Feng Xiaozhi Tang

Journal of Future Foods2026，Vol.6Issue(1)：P.82-89,8.

Journal of Future Foods2026，Vol.6Issue(1)：P.82-89,8.DOI:10.1016/j.jfutfo.2024.04.004

The preparation and antimicrobial activity of lauric arginate/hydroxypropyl-β-cyclodextrin stabilized essential oil nanoemulsion

Yaoyao Xu ¹Chengcheng Gao ¹Kehong Hou ¹Yan Zhang ²Ying Chen ³Xiao Feng ¹Xiaozhi Tang¹

作者信息

1. College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023,China
2. Hebei Key Laboratory of Food Safety,Hebei Food Inspection and Research Institute,Shijiazhuang 050091,China
3. School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China
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摘要

关键词

Surfactant/Antimicrobial agent/Inclusion complex/Essential oil/Nanoemulsion/Synergistic inhibitory effect

分类

轻工纺织

引用本文复制引用

Yaoyao Xu,Chengcheng Gao,Kehong Hou,Yan Zhang,Ying Chen,Xiao Feng,Xiaozhi Tang..The preparation and antimicrobial activity of lauric arginate/hydroxypropyl-β-cyclodextrin stabilized essential oil nanoemulsion[J].Journal of Future Foods,2026,6(1):P.82-89,8.

基金项目

the support from the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD)。（PAPD）

Journal of Future Foods

ISSN：2772-5669

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