Applying double-layer emulsion of Lactococcus lactis and gallic acid to enhance the functionality of potato starch-based films for fruit preservation

IF 6.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2026-07-02 DOI:10.1016/j.fbio.2026.109396

W. Wang, L Wang, Shuo Mao, Leyuan Pan, Guidan He, Tiehua Zhang, Chengwen Lu

引用次数: 0

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应用乳酸乳球菌和没食子酸双层乳状液增强马铃薯淀粉基水果保鲜膜的保鲜功能

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.

文献相关原料

原料信息

原料厂家

Staphylococcus aureus CICC 10001

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high-speed shearing

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Escherichia coli ATCC O157:H7

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Lactococcus lactis Jlus 880314

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Botrytis cinerea AS3.3789