Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles
2022 · Food Chemistry X · 18 citations
https://doi.org/10.1016/j.fochx.2022.100378
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Yuanbo Zeng
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Yuanbo Zeng is an academic researcher from Jiangxi University of Finance and Economics. The author has contributed to research in topics: Nanocomposite Films for Food Packaging & Postharvest Quality and Shelf Life Management & Polysaccharides and Plant Cell Walls. The author has an h-index of 7, co-authored 8 publications.
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