Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability

Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability

Composite gels prepared with ovalbumin (OVA) as basic materials have been gradually utilized in food and biological fields. However, the structure and function of gels made from natural materials are not perfect, especially the hardness, viscoelasticity and water-holding capacity of gels, which are...

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Bibliographic Details
Main Authors: Shuaishuai Wei, Ying Gao, Lulu Ma, Zhan Wang, Xin Liu, Ying Liu, Mengzhen Zhong, Shijian Dong, Shugang Li
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Gels
Subjects:
microwave treatment
lysozyme
oregano essential oil
antibacterial gel
gel stability
Online Access:https://www.mdpi.com/2310-2861/8/12/838

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https://www.mdpi.com/2310-2861/8/12/838

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