Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil
This study evaluated the potential usage of phosphorylated egg white protein (P-EWP) nanogels fabricated via microwave-induced phosphorylation modification and gel process and further ultrasonic nanometrization as novel delivery systems for cinnamon bark essential oil (CBEO). Compared to EWP-CBEO na...
| Main Authors: | , , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
MDPI AG
2024-12-01
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| 丛编: | Gels |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2310-2861/11/1/12 |