Preparation and characterization of clove essential oil chitosome and their potential as preservatives for chilled marinated steak
These findings collectively suggest that liposomes, particularly chitosan-coated liposomes, hold considerable potential for developing novel preservative solutions for chilled marinated foods, providing an alternative to synthetic preservatives. © 2025 Society of Chemical Industry.
Authors
- Juan Dong (ORCID: https://orcid.org/0000-0002-3070-9972)
- Tengfei Wei
- Chunlan Zhang (ORCID: https://orcid.org/0000-0001-6091-964X)
- Qingling Wang (ORCID: https://orcid.org/0000-0003-0643-7521)
- Zeliang Qi
- Cenchen Ran
- Jinsong He
- Yi Yang (ORCID: https://orcid.org/0000-0001-9370-4303)
- Haotian Cui
- Shiling Lu
Institutions
- Shihezi University (CN)
- Xinjiang Production and Construction Corps (CN)
- Tarim University (CN)
- Ministry of Agriculture and Rural Affairs (CN)
- Furukawa Electric (United Kingdom) (GB)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-14
- DOI
- https://doi.org/10.1002/jsfa.70203
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00