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...

Descripción completa

Detalles Bibliográficos
Autores principales: Wei, Shuaishuai, Gao, Ying, Ma, Lulu, Wang, Zhan, Liu, Xin, Liu, Ying, Zhong, Mengzhen, Dong, Shijian, Li, Shugang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777647/
https://www.ncbi.nlm.nih.gov/pubmed/36547362
http://dx.doi.org/10.3390/gels8120838

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777647/
https://www.ncbi.nlm.nih.gov/pubmed/36547362
http://dx.doi.org/10.3390/gels8120838

Ejemplares similares